Gyoza Soup – Recipe for the most delicious creamy soup with gyoza, coconut milk, peanut butter, chili, and pak choi. This gyoza soup is wonderfully creamy, flavorful, and super easy to make. The soup itself consists of ingredients like ginger, garlic, peanut butter, chili oil, coconut milk, and broth. Frozen gyoza are added to the soup and simmered. Once the soup and gyoza are cooked, the soup is divided into bowls and topped with pak choi, crispy chili oil, spring onions, sesame seeds, and lime juice.
Pak choi, also known as bok choy, is an Asian cabbage variety with thin green leaves at the top and a white, slightly thicker base. It has a nice crunch and can be baked in the oven, pan-fried, or blanched, as done here.
This is a dish that can easily be made on busy weekdays when you need a quick meal. That’s why this soup is made with store-bought frozen gyoza filled with chicken. You can also make them yourself—I have a recipe for homemade gyoza here. Gyoza can be purchased in Asian supermarkets and most larger grocery stores. I also use crispy chili oil, which can be found in Asian supermarkets or made at home—see the recipe here.
Also, try my recipe for tortellini soup with salsiccia or my recipe for marinated chicken with glass noodles. Enjoy!
Gyoza soup
Ingredients
Gyoza soupInstructions
Gyozasuppe
Sauté ginger and garlic in sesame oil in a deep pan or pot. Add peanut butter, chili oil, and coconut milk. Stir well and add the broth. Add soy sauce and place the gyoza into the soup. Cover with a lid and let it simmer for about 10 minutes. Then, remove the lid and let it simmer for another 5 minutes. Drizzle with lime juice.
Trim the ends of the pak choi. Separate the leaves and rinse them thoroughly. Blanch the pak choi leaves in boiling water for 2 minutes. Then, place them in cold water for 2 minutes. Pat the leaves dry.
Divide the gyoza soup into four bowls and place the pak choi on top. Drizzle with crispy chili oil, scallions, sesame seeds, and lime. Serve immediately. Enjoy!
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