Thai Coconut Curry Dumpling Soup Made Easy in Your Pressure Cooker
A creamy, spicy Thai-inspired soup made fast in your pressure cooker, infused with red curry, coconut milk, and tender floating gyozas. Versatile, flavorful, and ready in just 15 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 20 gyozas or potstickers frozen or fresh
- 1 tablespoon vegetable oil
- 4 cloves garlic grated
- 1 teaspoon ginger grated
- 4 cups chicken broth
- 1 can unsweetened full-fat coconut milk 14 oz / 400 ml
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoon Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoon lime juice
- chopped chives for serving
- your favorite vegetables optional
Instructions
Instructions
- Set your pressure cooker to sauté mode and heat the vegetable oil until it shimmers.
- Add grated garlic and ginger. Cook for 1 to 2 minutes until fragrant.
- Stir in Thai red curry paste and sauté for 1 more minute until aromatic and blended.
- Add chicken broth, coconut milk, soy sauce, fish sauce, and sesame oil. Stir and bring to a gentle simmer.
- Add gyozas, space them evenly. Seal lid and cook under high pressure for 6 to 8 minutes depending on package directions.
- Allow a natural release for a few minutes, then do a slow manual release. Open lid carefully.
- Add lime juice and brown sugar. Simmer for 2 to 3 more minutes. Serve hot topped with chives and your favorite vegetables.
Notes
Feel free to swap out the gyozas for ravioli or pan-fry dumplings for extra texture. Add veggies like snap peas or carrots before sealing the pot. Freeze leftovers (without lime juice or herbs) for quick weeknight meals.