Description

If you’re craving something cozy, bold, and a little out of the ordinary, this Thai Potsticker Soup is about to become your new favorite comfort food.

Ingredients

Scale

1 tablespoon neutral oil (such as avocado or vegetable)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red Thai curry paste
4 cups vegetable broth (or chicken broth)
1 can (13.5 oz) full-fat coconut milk
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon lime juice
12–14 frozen potstickers (chicken, veggie, or shrimp)
1 cup sliced mushrooms (shiitake or cremini)
1 cup baby spinach or bok choy (optional)
1 green onion, sliced for garnish
Fresh cilantro and lime wedges for serving

Optional: chili oil, sesame seeds, or sriracha

Instructions

Step 1: Sauté aromatics

Heat the oil in a large soup pot over medium heat. Add the chopped onion and sauté for 2–3 minutes, until soft and translucent. Stir in garlic and ginger, cooking until fragrant—about 1 minute.

Step 2: Add curry paste

Stir in the red Thai curry paste. Cook for 1–2 minutes, stirring constantly, until the paste darkens slightly and coats the aromatics. This step blooms the spices and builds flavor.

Step 3: Build the broth

Pour in the vegetable broth and bring to a simmer. Add the coconut milk and stir well to combine. Season with soy sauce and lime juice.

Step 4: Add mushrooms and simmer

Toss in the sliced mushrooms and cook for about 5 minutes, allowing the broth to absorb the mushroom flavor. Adjust heat as needed to maintain a gentle simmer.

Step 5: Add potstickers

Gently place the frozen potstickers into the soup. Simmer uncovered for 4–6 minutes, or until the potstickers are tender and heated through. Avoid overcooking—they’ll fall apart if boiled too long.

Step 6: Add greens (optional)

Stir in baby spinach or bok choy in the final minute of cooking. They should wilt quickly without becoming mushy.

Step 7: Serve and garnish

Ladle soup into bowls and top with sliced green onions, cilantro, and a squeeze of fresh lime juice. Add chili oil or sriracha for extra heat.

Notes

Use full-fat coconut milk for best flavor.
Make broth ahead of time and add fresh dumplings when serving.
Store separately if planning for leftovers.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Thai Fusion

Nutrition

Serving Size: 4
Calories: 350
Sugar: 5g
Sodium: 780mg
Fat: 22g
Carbohydrates: 28g
Fiber: 3g
Protein: 10g

Keywords: Thai Potsticker Soup