There are nights when the last thing you want to do is fuss with complicated dinners—and that’s exactly when Thai Potsticker Soup comes to the rescue. Creamy coconut broth, a kick of red curry paste, tender veggies, and those irresistible potstickers floating on top… oh my word, it’s comfort in a bowl. Best part? It’s ready in under 30 minutes, which means you’ll have more time to wrangle homework, fold that mountain of laundry, or maybe—just maybe—sit down with a hot cup of tea.
As a mom of three, I’ve learned that dinner has to be quick but still feel nourishing, and this soup hits that sweet spot every single time.
Table of Contents
Why You’ll Love This Thai Potsticker Soup
- Quick and easy: On the table in just 25 minutes.
- Versatile: Works with vegetarian or meat-filled potstickers.
- Comforting: Creamy coconut curry flavors without being heavy.
- Veggie-packed: Sweet potato, spinach, red bell pepper = colorful, hearty goodness.
If you’ve tried my Easy Thai Chicken Soup, you’ll adore this one—it’s the cozy cousin that leans more toward comfort food.
What Does Thai Potsticker Soup Taste Like?
Think of your favorite Thai curry and a hearty dumpling soup having a delicious little baby. The broth is creamy, slightly spicy, and brightened with fresh lime. The potstickers soak up all that flavor while staying soft and pillowy, and the veggies add both color and natural sweetness. It’s warming without being too rich, making it perfect for a chilly evening or a quick lunch.
Ingredients You’ll Need for Thai Potsticker Soup
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 sweet potato, scrubbed and chopped into bite-sized chunks
- 2 tablespoons red curry paste
- 1 (14-ounce) can unsweetened coconut milk
- 4 cups vegetable stock
- 1 (13-ounce) package potstickers (vegetarian or meat-filled)
- 2 heaping cups fresh spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
How to Make Thai Potsticker Soup
- Sauté the Vegetables
Heat olive oil in a large stockpot over medium-high heat. Add garlic, onion, red bell pepper, and sweet potato. Cook 3–4 minutes until softened. Image placement: Step Image 1 - Build the Broth
Stir in curry paste, cooking for 1 minute until fragrant. Add coconut milk and vegetable stock; whisk to combine. Image placement: Step Image 2 - Cook the Potstickers
Bring to a boil, then add potstickers. Simmer 6–8 minutes, until cooked through. Image placement: Step Image 3 - Add Spinach and Lime
Stir in spinach and lime juice. Cook 1–2 minutes, until spinach is wilted. Image placement: Step Image 4 - Garnish and Serve
Ladle into bowls, sprinkle with fresh cilantro, and serve immediately. Image placement: Serving Image
Tips and Tricks for Perfect Thai Potsticker Soup
- Don’t overcook the potstickers: They’ll fall apart if left too long. Six to eight minutes is the sweet spot.
- Curry paste heat levels vary: Taste and adjust—add more paste for spice lovers or reduce for kids.
- Swap the veggies: Zucchini, carrots, or mushrooms also work beautifully.
- Protein boost: Toss in shredded chicken, shrimp, or tofu if you want extra protein.
- Make-ahead tip: Prep the veggies in the morning so dinner comes together lightning fast.
Storage
- Fridge: Store leftovers in a sealed container for up to 3 days. The potstickers may soften but still taste delicious.
- Freezer: I don’t recommend freezing this soup as the potstickers can fall apart.
FAQs
Can I make Thai Potsticker Soup gluten-free?
Yes! Just use gluten-free potstickers and double-check your curry paste.
What potstickers should I buy?
Any brand works. I usually grab a vegetarian version so the whole family can enjoy, then add protein on the side if needed.
Can I use frozen potstickers?
Absolutely—just toss them in straight from the freezer.
Conclusion
This Thai Potsticker Soup has become a weeknight hero in my kitchen. It’s cozy, quick, and packed with flavor—the kind of dish that makes everyone at the table happy (and keeps me sane). Next time you’re craving takeout, give this a try instead. Your taste buds (and your schedule) will thank you.
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Print
Thai Potsticker Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
This quick and easy Thai Potsticker Soup combines creamy coconut curry flavors with hearty vegetables, fresh spinach, and tender potstickers. It’s a flavorful, comforting meal that comes together in just 25 minutes—perfect for busy weeknights when you need something nourishing but don’t want to spend hours in the kitchen.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 sweet potato, scrubbed and chopped into bite-sized chunks
- 2 tablespoons red curry paste
- 1 (14-ounce) can unsweetened coconut milk
- 4 cups vegetable stock
- 1 (13-ounce) package potstickers (vegetarian or meat-filled)
- 2 heaping cups fresh spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
Sauté the Aromatics and Vegetables:
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
- Add the minced garlic, diced onion, red bell pepper, and chopped sweet potato.
- Cook, stirring occasionally, for 3–4 minutes, or until the onion becomes translucent and the vegetables begin to soften.
Build the Flavorful Broth:
- Stir in the red curry paste and cook for about 1 minute, allowing the paste to release its aroma.
- Pour in the coconut milk and vegetable stock.
- Whisk or stir well until the curry paste is fully blended into the broth.
Cook the Potstickers:
- Increase the heat to bring the soup to a gentle boil.
- Carefully add the potstickers directly into the broth.
- Reduce heat to a simmer and cook for 6–8 minutes, or until the potstickers are fully heated through and tender.
Add Fresh Spinach and Lime:
- Stir in the fresh spinach leaves.
- Squeeze in the juice of one lime and stir gently.
- Allow the soup to simmer for another 1–2 minutes, just until the spinach is wilted and bright green.
Garnish and Serve:
- Ladle the soup into bowls.
- Garnish with fresh cilantro.
- Serve immediately while hot, with extra lime wedges on the side if desired.
Notes
- Potstickers: You can use frozen potstickers straight from the freezer—no need to thaw first. Both vegetarian and meat-filled versions work well.
- Spice Level: Curry paste heat can vary. Start with 2 tablespoons, then taste and add more if you like a spicier kick.
- Veggie Swaps: Sweet potato adds natural sweetness, but carrots, zucchini, or mushrooms make tasty alternatives.
- Protein Boost: For extra heartiness, stir in cooked chicken, shrimp, or tofu just before serving.
- Make-Ahead Tip: Chop the vegetables earlier in the day and refrigerate. Dinner will come together in record time.
- Leftovers: This soup keeps well in the fridge for up to 3 days, though the potstickers will soften a bit. I don’t recommend freezing.
