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A Thai red curry dumpling soup recipe, served with Lee Kum Kee chili crisp oil as a finishing garnish.

Thai Red Curry Gyoza Soup Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    20 mins

Chinese (Dumpling/Noodles/Congee) Asian Fusion Recipe Video Thai Asian Food Fusion Chicken Vegetable Lunch Dinner Less Than 60 mins

One of the most comforting Thai red curry recipes you can make during soup season, this version is packed with gyoza dumplings to make this a hearty and tasty dinner! 

 

Thai red curry is packed with bold aromatic flavors, making it a great choice for a simple weeknight meal. Infusing with your broth of choice and dumplings of choice makes this customizable and perfect for your tastebuds and whatever you have in your freezer! This is just as good with wontons or any other kind of frozen dumpling you have and want to use up.

 

WHY WE LOVE THIS RECIPE

 

The base of all of the flavor comes from the Thai red curry paste, making this simple to make yet comforting and rich in flavor. That gets further enhanced with aromatic fragrance on two different levels: Lee Kum Kee Premium Soy Sauce adds a rich aroma directly into the broth, while Lee Kum Kee Chiu Chow Style Chili Crisp Oil adds fragrant and complex heat as a bold finishing note to the meal. 

What You Will Need

Ingredients

  • 1 small yellow onion, diced
  • 1 (13.5-oz.) can coconut milk
  • 4 cups chicken broth
  • 20 frozen dumpling
  • 1 cup baby spinach
  • 1/4 cup Thai basil leaves
  • fresh cilantro leaves, for garnish

Seasoning

  • 1 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 1 Tbsp. red curry paste
  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling

Made with
Lee Kum Kee products

Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Build the Thai Red Curry Base: Heat Lee Kum Kee Pure Sesame Oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the Lee Kum Kee Minced Garlic and red curry paste and cook for 1 minute, until fragrant.
  2. Build the Soup: Add the Lee Kum Kee Premium Soy Sauce, coconut milk, and chicken broth. Bring to a gentle simmer.

  3. Cook the Dumplings: Add the dumplings and cook for 4 to 5 minutes, until heated through and cooked. Stir in the spinach and cook until wilted.

  4. Garnish and Serve: Divide the soup among serving bowls and drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil.Garnish with Thai basil and cilantro before serving.

     

    Get more easy ways to use frozen dumplings on our recipes page! 

     

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