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Thai Potsticker Coconut Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://annakocht.com/thai-potsticker-coconut-soup-recipe/