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Thai Potsticker Soup Recipe

Thai Potsticker Soup Recipe
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★★★★★

5.1 from 18 reviews

This Thai Potsticker Soup is a vibrant and hearty dish that combines the aromatic flavors of red curry and coconut milk with tender potstickers, fresh vegetables, and a zesty lime finish. It’s a comforting, easy-to-make soup perfect for any day when you crave a little warmth and spice with a nutritious twist.

Ingredients

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Main Ingredients

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

Instructions

  1. Sauté the Vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the garlic, onion, red bell pepper, and sweet potato. Cook, stirring occasionally, for 3–4 minutes, or until the vegetables are softened.
  2. Build the Broth: Stir in the red curry paste and cook for 1 minute until fragrant. Add the coconut milk and vegetable stock, whisking to combine.
  3. Cook the Potstickers: Bring the mixture to a boil, then add the potstickers. Reduce the heat to a simmer and cook for 6–8 minutes, or until the soup is slightly thickened and the potstickers are cooked through.
  4. Add Spinach and Lime: Stir in the fresh spinach and lime juice. Cook for 1–2 minutes, or until the spinach is wilted.
  5. Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve immediately and enjoy!

Notes

  • Use vegetarian potstickers to keep this recipe vegetarian; meat-filled potstickers will add extra protein and flavor.
  • If you prefer a spicier soup, add extra red curry paste or a few chili flakes to taste.
  • Make sure not to overcook the potstickers to prevent them from becoming mushy.
  • This soup stores well for up to 2 days in the refrigerator, but add the spinach fresh before serving when reheating.
  • For a gluten-free version, check that the potstickers are gluten-free or substitute with rice dumplings.

Nutrition

Keywords: Thai soup, potsticker soup, red curry soup, coconut milk soup, vegetarian Thai soup, easy Thai recipe, comfort food

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