Few things feel as comforting as a warm bowl of soup on a busy weeknight. This Thai Potsticker Soup brings together the cozy, savory flavors of a classic dumpling dish with the vibrant, aromatic spices of Thai cooking. It’s quick, soul-warming, and made with simple pantry staples—perfect for when you crave something hearty yet easy.
Imagine tender dumplings swimming in a fragrant broth infused with ginger, garlic, and a touch of coconut milk—that’s the kind of bowl you’ll want to curl up with on a chilly evening.
Recipe Info
| Field | Info |
|---|---|
| Category | Dinner / Soup |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings | 4 |
| Calories | ~320 kcal per serving |
Ingredients You’ll Need
- 1 Tbsp sesame oil (or neutral oil)
- 3 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1 small onion, finely chopped
- 4 cups chicken or vegetable broth
- 1 cup coconut milk (full-fat for creaminess)
- 2 Tbsp soy sauce (or tamari for gluten-free)
- 1 Tbsp Thai red curry paste
- 1 tsp fish sauce (optional, for depth)
- 1 (12-oz) package frozen potstickers (chicken, or veggie)
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach or bok choy
- Juice of 1 lime
- Fresh cilantro & green onions for garnish
Step-By-Step Instructions
- Sauté aromatics
Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté until fragrant, about 2–3 minutes. - Build the broth
Stir in curry paste, soy sauce, and fish sauce. Pour in the broth and coconut milk. Bring to a gentle simmer. - Cook the veggies
Add carrots and bell pepper. Let simmer for 5 minutes until just tender. - Add the potstickers
Gently drop in the frozen potstickers. Simmer uncovered for 6–8 minutes, or until they’re cooked through and floating. - Finish with greens
Stir in spinach or bok choy until wilted. Squeeze in lime juice for brightness. - Serve & garnish
Ladle into bowls and top with cilantro and green onions. Enjoy hot!
Helpful Notes & Tips
- Keep dumplings intact: Don’t stir too vigorously once the potstickers are in—let them simmer gently.
- Storage: Best enjoyed fresh, but leftovers can be kept in the fridge for up to 2 days. Reheat gently to avoid mushy dumplings.
- Spice level: Adjust curry paste to your heat preference—start with 1 Tbsp, add more for extra kick.
Recipe Variations
- Protein boost: Add shredded chicken, shrimp, or tofu cubes along with the veggies.
- Low-carb swap: Skip the potstickers and add spiralized zucchini or cauliflower rice.
- Lighter broth: Replace coconut milk with unsweetened almond milk and an extra splash of broth for a lighter version.
Serving Suggestions
- Pair with crispy spring rolls or fresh Thai salad for a complete meal.
- Serve with extra lime wedges and a drizzle of sriracha for spice lovers.
- Enjoy alongside jasmine rice or sticky rice for a heartier dinner.
Conclusion
This Thai Potsticker Soup is everything cozy cooking should be—simple, flavorful, and nourishing. Whether you’re feeding your family on a weeknight or cozying up on the couch, this soup brings warmth and comfort to the table. Grab your potstickers, simmer up the broth, and enjoy a bowl of Thai-inspired goodness with loved ones!