Thai Coconut Curry Potsticker Soup Recipe

Introduction

This Thai Potsticker Coconut Soup is a cozy and flavorful dish that combines creamy coconut milk with spicy red curry and tender potstickers. It’s a comforting meal perfect for any day you crave something warm and vibrant. Ready in under 30 minutes, it’s both satisfying and easy to make.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 medium sweet potato, scrubbed and chopped into bite-sized pieces
• 2 tablespoons red curry paste
• 1 can (14 ounces) unsweetened coconut milk
• 4 cups vegetable stock
• 1 package (13 ounces) potstickers, vegetarian or meat-filled
• 2 heaping cups fresh spinach
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions

1. Step 1: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add minced garlic, diced onion, red bell pepper, and chopped sweet potato. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
2. Step 2: Stir in the red curry paste and cook for 1 minute until fragrant. Then pour in the coconut milk and vegetable stock, whisking well to create a smooth broth.
3. Step 3: Bring the soup to a boil. Add the potstickers, reduce the heat to a simmer, and cook for 6 to 8 minutes until the soup thickens slightly and the potstickers are heated through.
4. Step 4: Stir in the fresh spinach and lime juice. Let the soup cook for an additional 1 to 2 minutes until the spinach wilts.
5. Step 5: Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve immediately for best flavor.

Tips & Variations

• For extra protein, add cooked chicken or tofu along with the potstickers.
• Use frozen spinach if fresh is unavailable; add it directly to the hot soup and cook until heated through.
• Adjust the heat by adding more or less red curry paste based on your spice preference.
• Substitute vegetable stock with chicken stock if not vegetarian.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. Note that potstickers may become softer after storing, so consume within a few days for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potstickers in this soup?

Yes, frozen potstickers work perfectly. Just add a couple of extra minutes to the simmering time to ensure they are thoroughly heated and cooked through.

Is this soup suitable for a vegetarian diet?

It can be, if you use vegetarian potstickers and vegetable stock. Be sure to check the ingredients on your potstickers to avoid any meat or animal-based products.

Thai Coconut Curry Potsticker Soup Recipe

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★★★★★

4.7 from 57 reviews

This Thai Potsticker Coconut Soup is a vibrant and comforting dish combining the rich flavors of red curry and creamy coconut milk with tender potstickers and fresh vegetables. Perfect as a warming meal, it features sautéed garlic, onion, red bell pepper, and sweet potato simmered in a fragrant broth, finished with fresh spinach and lime juice for a bright, balanced taste.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 medium sweet potato, scrubbed and chopped into bite-sized pieces
• 2 tablespoons red curry paste
• 1 can (14 ounces) unsweetened coconut milk
• 4 cups vegetable stock
• 1 package (13 ounces) potstickers, vegetarian or meat-filled
• 2 heaping cups fresh spinach
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions

1. Sauté Aromatics and Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add minced garlic, diced onion, diced red bell pepper, and chopped sweet potato. Sauté for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
2. Incorporate Curry and Liquids: Stir in the red curry paste and cook for 1 minute until fragrant. Pour in the unsweetened coconut milk and vegetable stock, whisking to combine and create a smooth consistency.
3. Simmer Potstickers: Bring the mixture to a boil. Add the potstickers, reduce heat to a simmer, and cook for 6–8 minutes until the soup thickens slightly and the potstickers are heated through.
4. Finish with Greens and Lime: Stir in the fresh spinach and lime juice. Let cook for 1–2 minutes until the spinach wilts and everything is heated through.
5. Serve and Garnish: Ladle the soup into serving bowls, garnish with freshly chopped cilantro, and serve immediately for the best flavor and freshness.

Notes

• Use vegetarian or meat-filled potstickers based on your preference.
• Adjust the amount of red curry paste for desired spice level.
• For a thicker soup, cook a few extra minutes after adding potstickers to reduce liquid.
• Fresh cilantro adds brightness, but you can substitute with fresh basil or omit if preferred.
• This soup reheats well but is best enjoyed fresh for optimal texture of the potstickers.

Keywords: Thai soup, potsticker soup, coconut milk soup, red curry soup, vegetarian soup, easy Thai recipe, one pot meal