AuthorHeather WallaceCategorysOupIf you're ready to take your soup game to the next level, Curry Gyoza Soup is here to deliver bold, exciting flavors in every bite. This dish combines the fiery richness of red curry paste with the smooth creaminess of coconut milk, creating a luxurious broth that will instantly warm you up. But what really sets this soup apart is the addition of gyoza—Japanese dumplings that are added to the mix.
For those unfamiliar with gyoza, they’re small, crescent-shaped dumplings traditionally filled with ground meat, vegetables, and seasonings. Think of them as the Japanese cousin to Chinese potstickers. In this soup, they bring a hearty, savory element that pairs beautifully with the creamy, spiced broth.
Each spoonful of Curry Gyoza Soup delivers a burst of flavor—from the subtle heat of the curry to the soft, flavorful filling of the dumplings. Garnish with fresh herbs like cilantro, a sprinkle of green onions, and a squeeze of lime for a refreshing finish. This fusion of Thai and Japanese cuisine creates a soup that’s not only comforting but also a little bit adventurous!
Heat 1 tablespoon of sesame oil in a large stockpot or Dutch oven over medium and sauté 1 minced shallot, 4 cloves of minced garlic, and 1 inch of fresh ginger peeled and minced for minutes.
Add 1/4 cup of red curry paste and let heat up for 2 minutes.
Stir in 1 can of coconut milk, 2 teaspoons of soy sauce, 1 teaspoon of creamy peanut butter, 3 teaspoons of gochujang paste, and 4 cups of chicken stock.
Stir until smooth, mix in 6 ounces of green beans, and the juice of 1 lime, and simmer for 5-10 minutes.
Bring to a boil and add 1 bag of gyoza and 3 ounces of baby spinach, cooking for 2-4 minutes or until the gyoza float or are completely cooked.
Ladle gyoza, broth and veggies into bowls and top with cilantro, green onion, and sesame seeds.
Ingredients
Directions
Heat 1 tablespoon of sesame oil in a large stockpot or Dutch oven over medium and sauté 1 minced shallot, 4 cloves of minced garlic, and 1 inch of fresh ginger peeled and minced for minutes.
Add 1/4 cup of red curry paste and let heat up for 2 minutes.
Stir in 1 can of coconut milk, 2 teaspoons of soy sauce, 1 teaspoon of creamy peanut butter, 3 teaspoons of gochujang paste, and 4 cups of chicken stock.
Stir until smooth, mix in 6 ounces of green beans, and the juice of 1 lime, and simmer for 5-10 minutes.
Bring to a boil and add 1 bag of gyoza and 3 ounces of baby spinach, cooking for 2-4 minutes or until the gyoza float or are completely cooked.
Ladle gyoza, broth and veggies into bowls and top with cilantro, green onion, and sesame seeds.