Description
Cozy Thai Potsticker Soup is a flavorful and comforting meal featuring tender potstickers simmered in a fragrant broth made with coconut milk, red curry paste, and fresh vegetables. Perfect for chilly days or when you crave a warm, satisfying soup with a hint of spice and bright Thai flavors.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 4 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
Main Ingredients
- 1 package (14 ounces) frozen potstickers (your choice of filling)
- 1 cup baby spinach
Garnishes & Serving
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Sriracha sauce, for garnish (optional)
Instructions
- Sauté Aromatics: Begin by heating the vegetable oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 4 minutes until it becomes translucent, which creates a flavorful base for the soup.
- Add Garlic and Ginger: Add the minced garlic and ginger to the pot and sauté for an additional minute, stirring frequently to prevent burning and allowing the flavors to meld together beautifully.
- Cook Vegetables: Stir in the sliced red bell pepper and mushrooms, cooking for another 3-4 minutes until they soften but maintain some texture, enhancing the soup’s heartiness.
- Combine Broth and Coconut Milk: Pour in the vegetable broth and coconut milk, stirring well to combine all ingredients into a rich and creamy soup base.
- Season the Soup: Add the soy sauce, lime juice, brown sugar, and red curry paste. Mix thoroughly to ensure the flavors meld. Bring the soup to a gentle simmer, which allows the spices to infuse the broth.
- Cook Potstickers: Carefully add the frozen potstickers to the pot. Let them cook according to the package instructions, usually about 5-7 minutes, until they are heated through and tender.
- Add Spinach and Finish: Once the potstickers are cooked, stir in the baby spinach until it wilts, adding a fresh, vibrant touch. Remove the pot from heat to prevent overcooking the spinach.
- Serve and Garnish: Ladle the soup into bowls, garnishing each serving with sliced green onions and fresh cilantro for a burst of color and flavor.
- Optional Extras: Serve hot with lime wedges on the side to add fresh acidity and Sriracha sauce for those who enjoy an extra kick of spice.
Notes
- Feel free to substitute the frozen potstickers with homemade or other frozen varieties to customize the filling to your taste.
- Adjust the amount of red curry paste depending on your preferred spice level.
- Use low-sodium soy sauce to reduce salt content if desired.
- For a richer texture, you can add a splash of coconut cream instead of coconut milk.
- To keep the soup vegan, ensure the potstickers are vegetable-based and do not contain meat or dairy fillings.
