Thai red curry soup with gyoza

Vegan Asian cuisine lunch
Total: 30 min. | Active: 30 min.
vegan, lactose-free

This Thai red curry soup is pure comfort food – warming, wonderfully aromatic and on the table in a matter of minutes. Velvety coconut milk, delicate curry spices and soft gyoza combine to form a quick evening meal that is both fresh and comforting. With fresh pak choi, herbs and a squeeze of lime, this dish offers maximum flavour with minimal effort.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 people

Soup
1 tbsp rapeseed oil
1  onion, finely chopped
4 tbsp red curry paste
3  garlic cloves, finely chopped
1 tbsp ginger, finely chopped
1 stick lemongrass, outer leaves removed, core finely chopped
7 ½ dl vegetable bouillon
4 dl coconut milk
2 tsp sugar
2 tsp soy sauce
12  frozen vegan gyozas (Karma)
1  pak choi, cut into thin slices
To serve
1 bunch coriander, roughly chopped
¼  spring onion incl. green part, cut into thin rings
1  lime, rinsed with hot water, dabbed dry, cut into wedges

How it's done

Soup

Heat the oil in a pan. Sauté the onion for approx. 4 mins. Add the curry paste, garlic, ginger and lemongrass, cook for approx. 1 min. Pour in the stock and coconut milk, add the sugar and soy sauce. Slowly bring the soup to the boil (do not boil vigorously). Reduce the heat. Add the gyoza, cook for approx. 5 mins. Add the pak choi, mix carefully, cook for approx. 2 mins.

To serve

Plate up the soup, garnish with the coriander and spring onions, serve with the lime wedges.

Show complete recipe