Thai Potsticker Coconut Soup Recipe

Introduction

This Thai Potsticker Coconut Soup is a comforting and flavorful dish that combines creamy coconut milk, fragrant red curry, and tender potstickers. It’s a quick and satisfying meal perfect for any day you want a warm, exotic bowl of goodness.

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 the minced garlic, diced onion, red bell pepper, and chopped sweet potato. Sauté for 3–4 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. Pour in the coconut milk and vegetable stock, whisking gently to combine into a smooth mixture.
3. Step 3: Bring the mixture to a boil. Add the potstickers, then reduce heat to a simmer. Cook for 6–8 minutes until the soup thickens slightly and the potstickers are fully heated through.
4. Step 4: Stir in the fresh spinach and lime juice. Cook for another 1–2 minutes until the spinach wilts.
5. Step 5: Ladle the soup into serving bowls and garnish with freshly chopped cilantro. Serve immediately and enjoy.

Tips & Variations

• For extra heat, add a sliced chili or a pinch of chili flakes when sautéing the vegetables.
• Swap the vegetable stock for chicken stock if not vegetarian for a richer flavor.
• Use frozen potstickers if fresh are unavailable—just add a couple of minutes to cooking time.
• Add other greens like bok choy or kale instead of spinach for variety.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the coconut milk from separating. Potstickers may soften over time, so reheating carefully will help maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken or shrimp potstickers instead of vegetarian ones?

Yes, you can use any type of potstickers you prefer. Just ensure they are cooked thoroughly, and adjust cooking time if needed.

Is it possible to make this soup spicier or milder?

Absolutely. Increase or reduce the amount of red curry paste to suit your heat preference. You can also add fresh chilies for more spice or omit them for a milder taste.

Thai Potsticker Coconut Soup Recipe

Print Recipe

★★★★★

5 from 109 reviews

This Thai Potsticker Coconut Soup is a comforting and flavorful bowl combining tender potstickers with a creamy coconut milk broth infused with red curry paste, sweet potatoes, and fresh spinach. The soup is brightened with lime juice and garnished with fresh cilantro, offering a harmonious balance of spicy, sweet, and tangy flavors perfect for an easy weeknight meal.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 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 heaping cups fresh spinach
• Fresh cilantro, chopped, for garnish

Liquids & Seasonings

• 2 tablespoons olive oil
• 2 tablespoons red curry paste
• 1 can (14 ounces) unsweetened coconut milk
• 4 cups vegetable stock
• Juice of 1 lime

Main Ingredient

• 1 package (13 ounces) potstickers, vegetarian or meat-filled

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, 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 achieve 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 or 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 the soup cook for 1–2 minutes until the spinach is wilted and well incorporated.
5. Serve and Garnish: Ladle the soup into serving bowls, garnish with freshly chopped cilantro, and serve immediately while hot.

Notes

• You can use either vegetarian or meat-filled potstickers depending on your preference.
• Adjust the amount of red curry paste to suit your preferred spice level.
• For a richer soup, use full-fat coconut milk; light coconut milk can be used for a lighter version.
• Make sure not to overcook the potstickers to avoid them becoming soggy.
• Fresh cilantro can be substituted with Thai basil for a different aromatic touch.

Keywords: Thai soup, potstickers, coconut milk soup, red curry paste, vegetarian soup, Vietnamese potstickers, easy Thai recipes, weeknight soup