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Creamy Gyoza Soup | Warming & Savory with Chicken
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25 min
Quick
Gurkerl Küche
Diese cremige asiatische Gyoza-Suppe vereint saftige Hendl-Teigtaschen mit einer aromatischen Brühe aus Kokosmilch, roter Currypaste und knackigem Pak Choi. Perfekt für kühle Herbsttage – im Handumdrehen fertig und vollgepackt mit wohligen Aromen.
Preparation method
Preparation
Wash the spring onions and slice into fine rings. Peel and finely chop the garlic and ginger. Clean the shiitake mushrooms and cut them into slices. Wash the pak choi, cut the leaves in half, and cut the stalk into bite-sized pieces.
Cooking
Heat the sesame oil in a large pot. Sauté the garlic, ginger, and red curry paste over medium heat for about 1 to 2 minutes until fragrant.
Deglaze with the chicken broth and coconut milk. Stir in the soy sauce and bring the soup to a boil, then reduce the heat and let it simmer gently for about 5 minutes.
Chef's tip
If you like it extra spicy, refine the soup with a few drops of chili oil before serving.
For even more flavor, the dumplings can be pan-fried on one side until golden brown before adding them to the soup.
Ingredients
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