Description
This Thai Potsticker Soup is a cozy, flavorful bowl perfect for weeknight dinners. Combining fragrant Thai red curry paste, creamy coconut milk, and tender potstickers, this soup offers a delightful balance of spice and comfort with fresh vegetables and aromatic garnishes for a wholesome meal.
Ingredients
Scale
Soup Base
- 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
Vegetables & Add-ins
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 2 cups baby spinach
- 2 green onions, thinly sliced
Potstickers
- 1 (12 oz) bag frozen potstickers (about 12–14)
Finishing Touches
- 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 oil over medium heat. Add minced ginger and garlic; sauté for 1–2 minutes until fragrant, developing the base flavors for the soup.
- Add curry paste and soy sauce: Stir in the Thai red curry paste and soy sauce, cooking for about 1 minute to bloom the flavors and enhance the soup’s depth.
- Pour liquids and simmer: Add the low-sodium broth and coconut milk to the pot. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Add vegetables and potstickers: Add sliced mushrooms, shredded carrots, and the frozen potstickers into the simmering soup. Let cook for 8–10 minutes, ensuring the potstickers are cooked through and the vegetables are tender.
- Incorporate spinach and lime juice: Stir in the baby spinach and fresh lime juice, cooking for an additional 1–2 minutes until the spinach wilts and flavors meld together.
- Season and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with sliced green onions, and optionally with red chili flakes, sesame seeds, or fresh cilantro for added flavor and texture.
Notes
- Use tamari instead of soy sauce to make the soup gluten-free.
- Feel free to substitute vegetables according to season or preference.
- Potstickers can be pork, chicken, or vegetarian depending on your choice.
- Adjust the amount of red curry paste to control the soup’s spiciness.
- For extra protein, add shredded cooked chicken or tofu.
- Leftovers keep well refrigerated for up to 3 days.
