This Thai-inspired soup brings bold flavors and creamy richness in just 15 minutes. The velvety coconut broth is infused with fragrant garlic, ginger, and Thai red curry paste, delivering a perfect balance of spice and umami.

Using frozen dumplings, this dish is effortless yet incredibly satisfying. Whether you prefer shrimp, pork, or vegetable dumplings, this soup is a customizable delight with endless topping possibilities.

20 gyozas or potstickers
1 tbsp vegetable oil
4 garlic cloves, grated
1 tsp grated ginger
4 cups chicken broth
1 can (14 oz) full-fat coconut milk
1 tbsp low sodium soy sauce
1 tbsp fish sauce
1 tsp toasted sesame oil
3 tbsp Thai red curry paste
1 tsp brown sugar
2 tbsp lime juice
Chopped chives, for garnish
Optional vegetables (bok choy, mushrooms, baby corn)

Directions:

1. Heat oil in a large pot over medium heat. Sauté garlic and ginger for 30 seconds.
2. Stir in Thai red curry paste, soy sauce, fish sauce, sesame oil, and brown sugar. Cook for 1 minute.
3. Pour in chicken broth and coconut milk. Bring to a simmer and cook for 5 minutes.

4. Boil dumplings in a separate pot according to package directions, then drain.

5. Divide dumplings into bowls, pour hot broth over, and top with chives and vegetables. Serve hot.

Prep Time: 5 min
Kcal: 450