Description
A quick and comforting 1-pot Thai-inspired soup featuring frozen potstickers, rich red curry coconut broth, and fresh vegetables. Perfect for busy weeknights and cold weather.
Ingredients
Scale
- 1 tablespoon vegetable oil (or avocado oil)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 4 cups (950 ml) vegetable broth (low-sodium)
- 1–2 tablespoons fresh lime juice
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sugar (or brown sugar)
- 1 package (16-20 pieces) frozen potstickers (pork/chive or vegetable)
- 1 medium carrot, julienned or thinly sliced
- 1 red or orange bell pepper, sliced
- 1 cup mushrooms, sliced (shiitake or cremini)
- 2 cups baby spinach or bok choy
- Fresh cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
- Sriracha or chili oil (for garnish)
- Crushed peanuts (optional, for garnish)
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Add grated ginger and minced garlic; sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Stir in the red curry paste and cook for 1 minute to toast the spices and release essential oils.
- Add sliced carrots, bell peppers, and mushrooms; stir to coat in the paste and cook for 2-3 minutes until vegetables begin to soften.
- Pour in coconut milk and vegetable broth; stir to combine and bring to a gentle boil.
- Reduce heat to a simmer and cook for 5 minutes to allow flavors to meld.
- Stir in lime juice, soy sauce, and sugar. Taste and adjust seasoning as needed.
- Gently add frozen potstickers to the simmering broth. Do not thaw. Cook for 5-7 minutes until they float and wrappers are tender.
- Stir in baby spinach or bok choy and cook for 1-2 minutes until wilted.
- Remove from heat. Ladle into bowls and garnish with cilantro, green onions, and crushed peanuts if desired.
Notes
Do not skip toasting the curry paste for deeper flavor. Add greens at the very end to prevent them from becoming slimy. If using fresh dumplings, reduce cooking time to 3-4 minutes. This soup does not freeze well due to texture changes in the potstickers and coconut milk separation. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 45
- Fiber: 4
- Protein: 12
Keywords: Thai soup, potsticker soup, easy dinner, one pot meal, comfort food, quick recipes, winter soup, curry soup