Thai Coconut Curry Potsticker Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
