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gyoza tom kha soup

gyoza | serves 1 | prep time 5 minutes | cook time 15 minutes


  • Thumb size piece galangal or ginger
  • 2 cloves garlic finely grated
  • 2 small red chillies
  • 1 stick lemongrass
  • 400ml coconut milk
  • 1 cube fish stock
  • 1 tbsp fish sauce
  • 1 tsp palm sugar
  • Small handful wild mushrooms
  • 2 kaffir lime leaves (dried are fine)
  • Small handful sugar snap peas
  • Small handful asparagus tips
  • 4 itsu king prawn gyoza
  • a few leaves thai basil
  • 1 tsp sesame oil
  • A squeeze lime juice
  • step 1

    In a tbsp of coconut oil, fry off your galangal (or ginger), garlic and chilli for a couple of minutes.

  • step 2

    Pop in your whole lemongrass stalk and add your coconut milk, stock cube, fish sauce, palm sugar and lime leaves.

  • step 3

    Bring to the boil and then simmer gently for 10 - 15 minutes. Add 100ml of water if it’s too thick for your liking.

  • step 4

    In the last 3 - 4 minutes of cooking, add in your mushroom, sugar snap peas, asparagus tips and the gyoza. Let cook. (You can also pan fry your gyoza first if you like a bit of a crunch!)

  • step 5

    Serve with a tear of thai basil, a few drops of sesame oil and a squeeze of lime.