Description
This Thai Potsticker Soup is a cozy and flavorful dish perfect for weeknight dinners. It combines savory potstickers with a rich, fragrant broth infused with red curry paste, coconut milk, and fresh ginger. Loaded with vegetables like mushrooms, carrots, and baby spinach, this comforting soup is quick to prepare and packed with vibrant Thai-inspired flavors.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil or sesame oil
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 (13.5 oz) can coconut milk
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon Thai red curry paste
Vegetables and Potstickers
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 (12 oz) bag frozen potstickers (about 12–14)
- 2 cups baby spinach
- 2 green onions, thinly sliced
Finishing Touches
- Juice of 1 lime
- Salt and pepper, to taste
- Optional toppings: red chili flakes, sesame seeds, fresh cilantro
Instructions
- Heat the oil and sauté aromatics: In a large pot, heat olive or sesame oil over medium heat. Add minced ginger and garlic, sautéing for 1–2 minutes until fragrant and aromatic.
- Add curry paste and soy sauce: Stir in the Thai red curry paste and soy sauce, cooking for about 1 minute to bloom the flavors and deepen the taste of the broth.
- Add broth and coconut milk: Pour in the chicken or vegetable broth and the canned coconut milk. Stir well to combine all ingredients, and bring the mixture to a gentle simmer.
- Add vegetables and potstickers: Incorporate sliced mushrooms, shredded carrots, and frozen potstickers into the simmering soup. Let it simmer for 8–10 minutes until the potstickers are fully cooked through and the vegetables have softened.
- Finish with spinach and lime juice: Stir in the baby spinach and fresh lime juice. Cook for an additional 1–2 minutes until the spinach is wilted and the flavors meld together.
- Season and serve: Taste the soup and adjust salt and pepper as needed. Serve piping hot, garnished with sliced green onions, and optionally topped with red chili flakes, sesame seeds, and fresh cilantro for added flavor and texture.
Notes
- You can substitute the potstickers with homemade or store-bought dumplings of your choice.
- For a spicier kick, add more Thai red curry paste or sprinkle additional red chili flakes.
- Use tamari instead of soy sauce to make the soup gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Feel free to add other vegetables like bell peppers or snap peas for extra crunch.
