This soup is full of bold Thai curry flavor, creamy coconut milk richness, and fun, satisfying potstickers. It’s quick to make — perfect for busy weeknights — and balanced with bright lime juice and fresh greens to keep it lively. Plus, everyone at the table will enjoy diving into this cozy bowl.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil 1 white or yellow onion, diced 1 large red bell pepper, sliced into bite‑size pieces 2 medium carrots, sliced into bite‑size pieces 4 cloves garlic, minced 2 tablespoons grated fresh ginger 1–2 tablespoons Thai red curry paste (to taste) 4 cups chicken stock 1 (1‑pound) bag frozen potstickers 1 (15‑ounce) can full‑fat coconut milk 2 large handfuls fresh baby spinach 2 tablespoons fresh lime juice Chopped fresh cilantro, lime wedges, salt and pepper to taste
Directions
Heat the oil. In a large stockpot over medium‑high heat, warm the olive oil.
Cook the vegetables. Add the onion, bell pepper, and carrots. Sauté for about 6–7 minutes until they begin to soften.
Add aromatics. Stir in the garlic, ginger, and red curry paste. Cook for about 3 minutes until fragrant.
Add broth. Pour in the chicken stock and bring the mixture to a boil.
Cook potstickers. Add the frozen potstickers to the boiling broth.
Finish with coconut milk and greens. Stir in the coconut milk and baby spinach. Cook until the potstickers are tender and the spinach has wilted.
Season and serve. Remove from heat. Stir in lime juice and adjust seasoning with salt, pepper, or more curry paste if needed. Ladle into bowls and garnish with cilantro and lime wedges.
Servings and timing
This recipe makes about 4 to 6 servings. Preparation takes roughly 10 minutes, and the soup cooks in about 20 minutes for a total time of around 30 minutes.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove so the potstickers don’t overcook. If the potstickers absorb too much broth, add a splash of additional stock or coconut milk to loosen the soup. Freezing is not recommended with the potstickers already in the broth, as their texture can change — instead freeze the broth separately and add fresh potstickers when reheating.
FAQs
What kind of potstickers should I use?
You can use any frozen potstickers you like — chicken, pork, or vegetable — based on your preference.
Can I make this soup vegetarian?
Yes. Swap chicken stock for vegetable broth and use veggie potstickers.
Do I need to thaw the potstickers before adding them?
No, add them straight from frozen to the simmering soup and cook until tender.
How spicy is this soup?
The heat depends on the Thai red curry paste you choose. Start with less if you prefer mild heat and add more to taste.
Can I add extra vegetables?
Absolutely. Add mushrooms, bok choy, or even sweet potatoes for more texture and nutrients.
What can I substitute for coconut milk?
For a lighter broth, you could use light coconut milk or a mix of half‑and‑half with a bit of coconut extract, though the flavor will be slightly different.
Can I make this ahead of time?
Yes, prepare the broth and veggies ahead, but wait to cook the potstickers just before serving for the best texture.
How do I keep the potstickers from getting too soft?
Add them near the end of reheating and heat just until warmed through so they don’t become mushy.
Can I make this gluten‑free?
Use gluten‑free potstickers and check that your curry paste and broth are gluten‑free.
What toppings go well with this soup?
Fresh cilantro, extra lime wedges, scallions, or a drizzle of chili oil are great finishing touches.
Conclusion
Thai Red Curry Potsticker Soup is a delicious cross between Thai curry and dumpling soup — richly flavored, simple to prepare, and hearty enough for a complete meal. Its blend of creamy coconut, spicy red curry, fresh greens, and tender potstickers makes it a favorite for weeknights or casual entertaining. Give it a try next time you want something both comforting and exciting.
A comforting and flavorful Thai-inspired soup made with red curry, creamy coconut milk, tender potstickers, and fresh vegetables, ready in about 30 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:Thai-Inspired
Diet:Halal
Ingredients
1 tablespoon olive oil
1 white or yellow onion, diced
1 large red bell pepper, sliced into bite-size pieces
2 medium carrots, sliced into bite-size pieces
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1–2 tablespoons Thai red curry paste
4 cups chicken stock
1 (1-pound) bag frozen potstickers
1 (15-ounce) can full-fat coconut milk
2 large handfuls fresh baby spinach
2 tablespoons fresh lime juice
Salt and black pepper, to taste
Chopped fresh cilantro and lime wedges, for garnish
Instructions
Heat the olive oil in a large stockpot over medium-high heat.
Add the diced onion, bell pepper, and carrots. Sauté for 6–7 minutes until slightly softened.
Stir in the garlic, ginger, and Thai red curry paste. Cook for about 3 minutes until fragrant.
Pour in the chicken stock and bring the soup to a boil.
Add the frozen potstickers and cook according to package directions until tender.
Stir in the coconut milk and baby spinach, cooking until the spinach wilts.
Remove from heat, stir in lime juice, and season with salt and pepper to taste.
Ladle into bowls and garnish with fresh cilantro and lime wedges before serving.
Notes
Adjust the amount of curry paste to control the spice level.Vegetable broth and veggie potstickers can be used for a vegetarian version.Add mushrooms or bok choy for extra vegetables.Do not freeze with potstickers in the soup, as their texture may change
