Description
This Cozy and Flavorful Thai Potsticker Soup is an easy-to-make, comforting bowl packed with aromatic Thai flavors. Featuring tender potstickers simmered in a fragrant broth enriched with coconut milk, red curry paste, and fresh vegetables, this soup delivers a perfect balance of creamy, spicy, and savory notes. Perfect for weeknight dinners, this recipe is both quick and satisfying, ideal for anyone craving a warm and wholesome meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or sesame oil
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 (13.5 oz) can coconut milk
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon Thai red curry paste
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 (12 oz) bag frozen potstickers (about 12–14)
- 2 cups baby spinach
- 2 green onions, thinly sliced
- Juice of 1 lime
- Salt and pepper, to taste
Optional Toppings
- Red chili flakes
- Sesame seeds
- Fresh cilantro
Instructions
- Heat Aromatics: In a large pot, heat the olive oil or sesame oil over medium heat. Add the minced fresh ginger and garlic cloves, sautéing for 1 to 2 minutes until fragrant and aromatic.
- Bloom Flavors: Stir in the Thai red curry paste and soy sauce or tamari, cooking for another minute to release and deepen the flavors of the curry paste.
- Add Liquids and Simmer: Pour in the low-sodium chicken or vegetable broth along with the coconut milk. Stir to combine smoothly and bring the broth to a gentle simmer.
- Add Vegetables and Potstickers: Add the sliced mushrooms, shredded carrots, and frozen potstickers directly into the simmering broth. Let them cook uncovered for 8 to 10 minutes until the potstickers are fully cooked and the vegetables become tender.
- Finish with Greens and Lime: Stir in the baby spinach and fresh lime juice, cooking for an additional 1 to 2 minutes until the spinach wilts and everything is well combined.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with thinly sliced green onions, and optionally topped with red chili flakes, sesame seeds, or fresh cilantro for an added burst of flavor and texture.
Notes
- Use gluten-free tamari instead of soy sauce to make this soup gluten-free.
- Sesame oil adds a nutty depth but olive oil works well as a neutral alternative.
- You can swap chicken broth for vegetable broth to keep the recipe vegetarian.
- Adjust the amount of Thai red curry paste to your desired spice level.
- Frozen potstickers can be substituted with fresh ones if available; just adjust cooking time accordingly.
- For a vegan version, ensure your potstickers contain no animal products and use vegetable broth.
