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.