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Thai noodle soup

gyoza | serves 2 | prep time 5 mins | cook time 20 mins


  • 6 itsu vegetable fusion gyoza
  • 1 shallot, finely diced
  • 2 cloves garlic, crushed
  • 1 tbsp panang curry paste
  • 400ml coconut milk
  • 400ml vegetable stock
  • 1 tbsp soy sauce
  • 1 tbsp peanut butter
  • 1 tsp turmeric
  • 300g cooked noodles of your choice
  • 1 spring onion, finely sliced
  • 2 pinches coriander
  • step 1

    Put a large saucepan on medium heat and add a drizzle of oil. Then add the shallot and garlic and fry until soft, stirring occasionally.

  • step 2

    Meanwhile, cook the noodles as per pack instructions.

  • step 3

    Add the panang curry paste to the shallot & garlic and stir to combine. Then add the coconut milk, vegetable stock, soy sauce, peanut butter, and turmeric and bring to a simmer for 10 mins.

  • step 4

    After 10 mins add the itsu gyoza to the soup and simmer for further 5 mins. Then remove them and put to one side.

  • step 5

    Split the cooked noodles into two bowls and pour over the soup, then gently top with the cooked itsu gyoza.

  • step 6

    Finish with a pinch of coriander and some spring onion.

    Recipe by itsu insider @alieats_