Emily English’s Thai red coconut gyoza soup
Emily English’s fragrant Thai coconut soup is packed with veggies and filling gyoza. Try it for a speedy lunch or supper.
- Why it’s so good: “This quick, aromatic lunch is filling yet light and will help you avoid the afternoon slump,” says Emily. “Add your vegetables and gyoza to the coconut soup base and simmer until cooked.”
- Quick and versatile:” You can use whatever vegetables you have at home, and it’s ready in less than 20 minutes.” Using your favourite gyoza means you can add an extra protein boost. We like prawn or chicken.
- Scale it up: You can easily double or quadruple the amounts to serve more people. Just use your largest saucepan.
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Recipe taken from Live To Eat by Emily English (Seven Dials £25) and tested by delicious.
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Ingredients
- 1 tbsp thai red curry paste
- 1 tbsp light soy sauce, plus extra if needed
- 1 tsp ginger paste
- 150ml coconut milk (light or full fat)
- 1 tbsp fish sauce
- 6 ready-made gyoza (choose your favourite flavour)
- 1 small carrot, cut into matchsticks using a julienne peeler or a sharp knife
- A few spears long-stem broccoli cut into bite-size pieces
- ½ red pepper, sliced
- 1 large spring onion, sliced
- 1 tsp crispy chilli oil to serve (optional)
Useful to have
- Julienne peeler
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Method
- In a deep pan, combine the curry paste, soy sauce, ginger paste, coconut milk and 150ml water. Bring to a gentle simmer, season with the fish sauce and simmer for 5 minutes.
- Add the gyoza, carrot, broccoli, red pepper and spring onion (reserving some to garnish). Simmer for 5-7 minutes until the gyoza are cooked and the vegetables are tender but still vibrant and crisp. Taste and season with more soy sauce if needed.
- Pour into a serving bowl, drizzle with crispy chilli oil, if you like, and garnish with the reserved spring onion.
Nutrition
- 593kcals Calories
- 33g (25g saturated) Fat
- 20g Protein
- 50g (19g sugars) Carbs
- 9.4g Fibre
- 8.1g Salt
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