Description
A comforting Thai-inspired potsticker soup featuring tender dumplings in a fragrant coconut curry broth with fresh vegetables and herbs.
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups chicken or vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional)
- 12–16 frozen potstickers (chicken, pork, or vegetable)
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach
- Juice of 1 lime
- 2 green onions, sliced
- Fresh cilantro for garnish
- Red pepper flakes or chili oil (optional)
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
- Stir in red curry paste and cook for 30 seconds to release flavors.
- Pour in broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add soy sauce and fish sauce if using.
- Add frozen potstickers, mushrooms, and bell pepper. Simmer for 5–7 minutes until potstickers are cooked through.
- Stir in spinach and cook until wilted.
- Remove from heat and stir in fresh lime juice.
- Ladle into bowls and garnish with green onions, cilantro, and chili oil if desired.
Notes
- Use vegetable potstickers and broth for a vegetarian version.
- Adjust curry paste for desired spice level.
- Do not overcook potstickers to prevent them from breaking apart.
- Best served immediately while dumplings are tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired