Go Back

Creamy Thai Potsticker Soup

A cozy coconut curry soup loaded with tender potstickers, vibrant vegetables, and fresh herbs — ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Asian Fusion, Thai
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp neutral oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp Thai red curry paste
  • 4 cups chicken or vegetable broth
  • 13.5 oz coconut milk full-fat
  • 1 tbsp soy sauce
  • 1 tsp fish sauce optional
  • 1 tsp brown sugar
Add-Ins
  • 1 red bell pepper sliced
  • 1 cup shredded carrots
  • 3 cups frozen potstickers
  • 1 cup baby spinach
  • 1 lime juiced
  • 0.25 cup fresh cilantro chopped
  • 2 green onions sliced

Equipment

  • Large soup pot
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat oil in a large pot over medium heat. Add garlic and ginger; sauté until fragrant.
  2. Stir in red curry paste and cook for 1–2 minutes to bloom flavors.
  3. Add broth and coconut milk. Stir until smooth.
  4. Season with soy sauce, fish sauce, and brown sugar. Bring to a simmer.
  5. Add bell pepper and carrots. Simmer 3–4 minutes.
  6. Add frozen potstickers and cook until tender and heated through.
  7. Stir in spinach until wilted.
  8. Remove from heat. Add lime juice and garnish before serving.

Notes

Adjust spice level by increasing or decreasing curry paste. Best served fresh.