Description
This Thai Potsticker Soup combines the rich flavors of coconut milk and red curry with tender potstickers and fresh vegetables, offering a comforting and vibrant bowl of soup perfect for any day. The blend of spicy, tangy, and savory elements creates a deliciously unique fusion of Thai-inspired taste with the beloved potsticker dumplings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups chicken broth
- 1 can (13.5 ounces) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 package (12 ounces) frozen chicken or vegetable potstickers
Vegetables & Garnishes
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups baby spinach
- 1/4 cup fresh cilantro, chopped
- Sliced green onions (for garnish)
- Lime wedges (for garnish)
Instructions
- Prepare Aromatics: Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant to build a flavorful base for the soup.
- Add Curry Paste: Stir in the red curry paste and cook for 1 more minute, enhancing its depth and aroma before adding liquids.
- Combine Liquids: Pour in the chicken broth and coconut milk while stirring until the mixture is smooth and well combined, beginning the soup base.
- Season the Broth: Add soy sauce, fish sauce, lime juice, and brown sugar to the pot. Stir to blend all flavors and bring the soup to a gentle simmer.
- Add Potstickers and Vegetables: Carefully add the frozen potstickers, sliced red bell pepper, and shredded carrots to the simmering soup. Cook for 8 to 10 minutes until potstickers are heated through and vegetables are tender.
- Finish with Greens: Stir in the baby spinach just before serving to allow it to wilt slightly without overcooking.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with chopped cilantro, sliced green onions, and lime wedges to add fresh brightness and extra flavor.
Notes
- You can substitute shrimp, pork, or vegetable potstickers based on your preference for different flavors and protein options.
- For an extra kick of heat, add sliced Thai chili peppers or a drizzle of sriracha sauce.
- Leftovers can be stored in the refrigerator for up to 3 days. Note that potstickers may soften in the broth when reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 960 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 25 mg
