Coconut Curry Gyoza Soup
A comforting bowl of gyozas in a rich coconut curry broth.
Ingredients
Main Ingredients
- 20 pieces gyozas
- 1 tablespoon vegetable oil
- 4 cloves garlic grated
- 1 teaspoon ginger grated
- 4 cups chicken broth
- 14 ounces unsweetened coconut milk full fat
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- 1 bunch chopped chives for serving
- your favorite vegetables optional, for serving
Instructions
- Start by preparing your ingredients: Bring a large saucepan of salted water to a boil. Grate the garlic and ginger to release their flavors.
- In a large pot, heat the vegetable oil over medium heat. Add the grated garlic and ginger, sautéing for about 30 seconds until fragrant. This step is crucial for enhancing the overall aroma of the soup.
- Pour in the chicken broth and coconut milk. Add the soy sauce, fish sauce, toasted sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir well until the red curry paste is fully dissolved.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes. This allows the flavors to meld beautifully.
- While the soup is simmering, add the gyozas to the boiling water and cook according to the package directions, usually about 2-3 minutes. Once cooked, drain the gyozas carefully.
- To serve, divide the gyozas between bowls and ladle the hot coconut soup over them. Top with chopped chives and any additional vegetables you like for a fresh touch. Enjoy your delicious meal!
Notes
Feel free to customize your soup with any vegetables you enjoy, such as spinach, bell peppers, or snap peas. For a spicier kick, add more Thai red curry paste to taste.