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Thai Potsticker Soup

A creamy, spicy, and comforting Thai-inspired soup using frozen potstickers. Ready in just 15 minutes, featuring a rich coconut red curry broth.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Asian-Fusion, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Broth Base
  • 1 tbsp coconut oil or vegetable oil
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2-3 tbsp Thai red curry paste adjust to spice preference
  • 4 cups chicken broth or vegetable broth
  • 1 can (13.5 oz) coconut milk full fat recommended
  • 1 tbsp soy sauce
  • 1 tsp fish sauce optional but recommended
  • 1 tsp sugar brown or white
Soup Solids
  • 1 lb frozen potstickers chicken, pork, or vegetable
  • 1 tbsp lime juice freshly squeezed
  • 0.25 cup cilantro chopped, for garnish
  • 1 tbsp chili oil for serving

Equipment

  • Large Soup Pot
  • Ladle
  • Measuring cups
  • Knife

Method
 

  1. Heat oil in a large pot over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
  2. Add the red curry paste and stir constantly for 2 minutes to cook the spices and release the aromatics.
  3. Pour in the chicken broth, coconut milk, soy sauce, fish sauce, and sugar. Stir well to combine and bring to a gentle simmer.
  4. Add the frozen potstickers to the simmering broth. Cook for 5-7 minutes, or until dumplings are tender and floating.
  5. Remove from heat. Stir in the lime juice. Taste and adjust salt if needed.
  6. Ladle into bowls and top immediately with fresh cilantro and a drizzle of chili oil.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. The dumplings will absorb more broth as they sit, so you may need to add a splash of water when reheating.