Creamy Asian-Style Veggie Gyoza Soup
with Veggies & Coriander
- Gluten
- Soy
- Sulphites
- Wheat
- Sesame
- Soy
- May contain traces of allergens
Spiked with kecap manis and soy sauce for the perfect ratio of subtly sweet and umami flavours, this moreish soup will be on the table faster than if you'd ordered the takeaway equivalent. Turn it into a meal by topping with our hearty, quick-cooking veggie gyoza, and don't forget the coriander garnish for a fresh burst of flavour.
Ingredients
1
carrot
1 bag
green beans
1
tomato
3 clove
garlic
1 packet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat)
2 tin
coconut milk
1 packet
vegetable gyoza
(Contains: Gluten, Wheat, Sesame May be present: Soy)
1 bag
coriander
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy)
½ tbs
rice wine vinegar
¼ cup
water (for the gyoza)
¾ cup
water (for the soup)
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. Trim green beans and slice into thirds. Roughly chop tomato. Finely chop garlic. • In a small bowl, combine kecap manis, the soy sauce, the rice wine vinegar and a splash of hot water.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans until tender, 4-5 minutes. • Add garlic, Southeast Asian spice blend and tomato and cook until fragrant, 1 minute. • Stir in coconut milk, the sauce mixture and the water (for the soup). Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-4 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add the water (for the gyoza) and cover tightly with foil or a lid. Cook until water is evaporated and gyoza are tender and softened, 4-5 minutes.
TIP: Watch out, the water for the gyoza may splatter!
• Divide creamy Asian-style soup between bowls. Top with veggie gyoza. • Tear over coriander leaves to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The soup delivers bold, rich flavours with a noticeable chilli kick — delicious for spice lovers, though many found it too intense or salty. Some felt the gyoza and soup clashed flavour-wise, while others loved the combination.
- Ease of prep: Most found it quick and straightforward to pull together, though a few noted it took longer than the suggested 25 minutes.
- Suggestions: Many reviewers found the spice blend and soy-kecap manis mixture overpowering — using half the spice sachet and adding extra coconut milk helped balance the flavour and achieve a creamier, lighter result. Several also noted the recipe card omits instructions for when to add the makrut lime leaves after chopping; adding them with the garlic and spice blend worked well.
- Leftovers: At least one reviewer found the flavours deepened and improved the next day, making it worth cooking ahead if time allows.
- Portions: Some found the soup quantity on the smaller side, with a few adding rice or noodles to make it more filling.
- Spice level: Multiple reviewers flagged the dish as unexpectedly spicy with no warning on the recipe card — those cooking for children or spice-sensitive eaters may want to start with half the spice sachet and adjust from there.
