Name: Thai Potsticker Coconut Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 1 medium onion, diced; 1 red bell pepper, diced; 1 medium sweet potato, scrubbed and chopped into bite-sized pieces; 2 tablespoons red curry paste; 1 can (14 ounces) unsweetened coconut milk; 4 cups vegetable stock; 1 package (13 ounces) potstickers, vegetarian or meat-filled; 2 heaping cups fresh spinach; Juice of 1 lime; Fresh cilantro, chopped, for garnish

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Introduction

Thai Potsticker Coconut Soup is a vibrant and comforting dish that combines the rich flavors of red curry and coconut milk with tender potstickers and fresh vegetables. This easy-to-make soup is perfect for a cozy meal that brings a taste of Thailand to your kitchen.

A close-up of a black bowl filled with five light beige dumplings floating in a clear orange broth with shiny red oil droplets on the surface. Small chopped green onions are scattered on top, adding bright green color. The dumplings have soft, folded edges and smooth, shiny skin that reflects the light. The black bowl contrasts with the vibrant soup, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, diced
1 red bell pepper, diced
1 medium sweet potato, chopped into bite-sized pieces
2 tablespoons red curry paste
1 can (14 ounces) unsweetened coconut milk
4 cups vegetable stock
1 package (13 ounces) potstickers, vegetarian or meat-filled
2 heaping cups fresh spinach
Juice of 1 lime
Fresh cilantro, chopped, for garnish

Instructions

Step 1: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add garlic, onion, red bell pepper, and sweet potato. Sauté for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Stir in the red curry paste and cook for 1 minute until fragrant. Pour in the coconut milk and vegetable stock, whisking to combine and achieve a smooth consistency.
Step 3: Bring the mixture to a boil. Add the potstickers, reduce heat to a simmer, and cook for 6–8 minutes until the soup thickens slightly and the potstickers are heated through.
Step 4: Stir in the fresh spinach and lime juice. Cook for 1–2 minutes until the spinach is wilted.
Step 5: Ladle the soup into serving bowls and garnish with freshly chopped cilantro. Serve immediately.

Tips & Variations

For a deeper flavor, use homemade vegetable stock instead of store-bought.
Adjust the spice level by adding more or less red curry paste according to your taste.
Swap potstickers for dumplings or add extra vegetables like mushrooms or bok choy for variety.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. Avoid freezing, as the coconut milk may separate when thawed.

How to Serve

A close-up view of a black bowl filled with six golden-yellow dumplings floating in a spicy red broth. The broth has small bubbles of oil on its surface, creating a shiny texture, and is garnished with bright green chopped scallions scattered over and between the dumplings. The dumplings have a soft, folded texture with smooth, slightly glossy skin. The bowl sits on a white marbled surface with blurred red and green colors faintly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potstickers for this soup?

Yes, frozen potstickers work well. Just add them directly to the simmering soup and cook according to the timing in the recipe until heated through.

Is this soup suitable for vegetarians?

It can be, if you use vegetable stock and vegetarian potstickers. Otherwise, you can use meat-filled potstickers for a non-vegetarian option.