Thai Coconut Potsticker Soup
A creamy, spicy, and comforting Thai Coconut Potsticker Soup ready in just 20 minutes. Packed with bold red curry flavor, tender dumplings, and spinach.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Fusion
Ingredients
1 tbsp olive oil or coconut oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
4 cups chicken broth (or vegetable broth)
1 can (13.5 oz) coconut milk (full fat)
1 lb frozen potstickers (chicken or vegetable)
2 cups fresh spinach
1 tbsp soy sauce
1 tbsp fish sauce (optional)
1 tbsp brown sugar
1 lime, juiced
Fresh cilantro and scallions for garnish
Instructions
1. Sauté onion and bell pepper in oil until soft (5 mins).
2. Add garlic and ginger; cook 1 min.
3. Stir in red curry paste and cook 1-2 mins to bloom spices.
4. Pour in broth and bring to a simmer.
5. Add coconut milk, soy sauce, fish sauce, and sugar.
6. Add frozen potstickers and simmer 5-7 mins.
7. Stir in spinach until wilted.
8. Remove from heat and add lime juice.
9. Serve garnished with cilantro.
Notes
Use full-fat coconut milk for the creamiest texture.
Adjust red curry paste for spice level.
Leftovers store well for 3 days.