Gyoza Soup: A Quick 15-Minute Curry Noodle Delight Recipe
A quick and flavorful Gyoza Soup combining golden-fried gyoza dumplings with a rich, Thai red curry and peanut broth, complemented by fresh sugar snap peas, baby corn, and tender egg noodles. Ready in just 15 minutes, this vibrant soup makes a satisfying and easy meal for four.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Main Ingredients
- 1 tbsp Sunflower oil
- 270 g Frozen gyoza (adjust based on package size)
- 1 tbsp Ginger puree (or fresh ginger)
- 3 Cloves garlic (pureed or minced)
- 1 tbsp Thai red curry paste
- 50 g Peanut butter
- 160 g Sugar snap peas
- 250 g Baby corn
- 1 litre Vegetable stock (or 1.25-1.5 litres if needed)
- 250 g Dried egg noodles
- 2 tbsp Dark soy sauce (reduced sodium)
- 4 Spring onions (optional, for garnish)
Instructions
- Heat Oil and Fry Gyoza: Heat 1 tablespoon of sunflower oil in a large frying or sauté pan over medium heat. Once the oil is hot, add the frozen gyoza and cook for about 5 minutes until the bottoms turn golden and crispy.
- Add Aromatics and Curry Paste: Push the gyoza to one side of the pan. In the cleared space, add 1 tablespoon Thai red curry paste, 3 cloves pureed garlic, and 1 tablespoon ginger puree. Let these cook together for 2–3 minutes to soften the curry paste and mellow the garlic and ginger flavors.
- Create Soup Base: Add 50 grams of peanut butter to the pan and stir gently, then gradually pour in 1 litre of vegetable stock while stirring carefully to avoid lumps and prevent breaking the gyoza. Add more stock up to 1.5 litres if you prefer a thinner soup consistency.
- Add Vegetables and Noodles: Stir in 250 grams dried egg noodles, 160 grams sugar snap peas, and 250 grams baby corn, ensuring the noodles are submerged in the liquid. Cover the pan with a lid and let everything cook for 6–8 minutes, or until noodles are tender and cooked through.
- Finish and Serve: Remove the pan from heat and stir in 2 tablespoons dark soy sauce to enhance flavor. Optionally, chop and sprinkle the 4 spring onions on top before serving for freshness and color.
Notes
- If the soup appears too thick, add a little more vegetable stock to reach desired consistency.
- You can substitute peanut butter with almond butter or tahini for a different flavor.
- Use fresh ginger and garlic in equal quantities if puree is unavailable.
- This soup works well with other types of dumplings if gyoza are not available.
- Adjust the amount of Thai red curry paste to taste for spiciness preference.
