Thai Coconut Curry Dumpling Soup

 Thai Coconut Curry Dumpling Soup

Ingredients:

• 20 gyozas or potstickers

• 1 tablespoon vegetable oil

• 4 garlic cloves, grated

• 1 teaspoon grated ginger

• 4 cups chicken broth

• 1 can (14 oz/400 ml) 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

• Chopped chives, for serving

• Your favorite vegetables (optional), for serving

Directions:

1. Cook the Dumplings:

Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the gyozas (or potstickers) and cook, stirring occasionally, until they are golden brown on all sides. Remove from the pot and set aside.

2. Sauté the Aromatics:

In the same pot, add the grated garlic and ginger. Cook for 1-2 minutes, stirring, until fragrant.

3. Make the Soup Base:

Add the chicken broth, coconut milk, soy sauce, fish sauce, toasted sesame oil, red curry paste, and brown sugar to the pot. Stir well to combine and bring the soup to a simmer.

4. Add the Dumplings and Simmer:

Return the cooked gyozas to the pot and simmer the soup for 5-7 minutes until the dumplings are heated through.

5. Finish the Soup:

Stir in the lime juice and adjust the seasoning with more soy sauce or fish sauce if needed.

6. Serve:

Ladle the soup into bowls, garnish with chopped chives, and add any extra vegetables you'd like. Serve hot and enjoy!