Description
A comforting and flavorful Thai-inspired soup featuring savory potstickers in a rich coconut curry broth, finished with vibrant vegetables and aromatic herbs. This Thai Potsticker Soup is a satisfying meal-in-a-bowl that’s easy to make and bursting with exotic flavors.
Ingredients
Scale
Soup:
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 6 cups chicken broth
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
Additional Ingredients:
- 1 (10-ounce) package frozen potstickers (chicken or vegetable)
- 2 cups baby spinach
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat Sesame Oil: In a large pot, heat sesame oil over medium heat.
- Sauté Aromatics: Add garlic and ginger, sauté for 1 minute until fragrant.
- Add Curry Paste: Stir in red curry paste and cook for another 30 seconds.
- Prepare Broth: Pour in chicken broth and coconut milk, whisk in soy sauce, fish sauce, and brown sugar. Bring to a simmer.
- Cook Potstickers: Add potstickers directly from frozen and cook for 6–8 minutes until heated through and tender.
- Add Vegetables: Stir in baby spinach, carrots, and bell pepper. Simmer for 2–3 minutes until vegetables are tender.
- Serve: Ladle soup into bowls, top with green onions, cilantro, and a squeeze of lime juice. Serve hot.
Notes
- You can use any flavor of potstickers—chicken, pork, or veggie.
- For a spicier kick, add sliced chili or a dash of sriracha.
- Substitute tamari for soy sauce to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 430
- Sugar: 6g
- Sodium: 940mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg
