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4.50 from 6 votes

Thai Red Curry Potsticker Soup

This Thai red curry potsticker soup comes together easily in 30 minutes and is bursting with rich coconut curry flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Thai
Keyword: 30 minute, dairy free, vegan, vegetarian
Servings: 4 to 6 servings
Author: Ali

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 white or yellow onion diced
  • 1 large red bell pepper sliced into bite-size pieces
  • 2 medium carrots sliced into bite-size pieces
  • 4 cloves garlic minced
  • 2 tablespoons grated or minced fresh ginger
  • 1-2 tablespoons Thai red curry paste to taste
  • 4 cups chicken stock
  • 1 (1-pound) bag frozen potstickers
  • 1 (15-ounce) can full-fat coconut milk
  • 2 large handfuls fresh baby spinach
  • 2 tablespoons fresh lime juice
  • garnishes: chopped fresh cilantro lime wedges

Instructions

  • Sauté. Heat oil in a large stockpot over medium-high heat. Add the onion, bell pepper, carrots and sauté for 6 to 7 minutes, stirring occasionally, until nearly tender. Add the garlic, ginger, red curry paste and sauté for 3 minutes, stirring frequently.
  • Simmer. Add the chicken stock and stir to combine. Continue cooking until the soup reaches a boil.
  • Cook the potstickers. Add the frozen potstickers to the soup and stir to combine. Add the coconut milk, spinach, lime juice and stir gently until the spinach has wilted and the potstickers are tender.
  • Season. Taste the broth and season with additional red curry paste, salt, pepper or lime juice if needed. 
  • Serve. Serve immediately, garnished with lots of fresh cilantro, and enjoy!