Name: Thai Red Curry Potsticker Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1 white or yellow onion, diced; 1 large red bell pepper, sliced into bite-size pieces; 2 medium carrots, sliced into bite-size pieces; 4 cloves garlic, minced; 2 tablespoons grated or minced fresh ginger; 1-2 tablespoons Thai red curry paste, to taste; 4 cups chicken stock; 1 (1-pound) bag frozen potstickers; 1 (15-ounce) can full-fat coconut milk; 2 large handfuls fresh baby spinach; 2 tablespoons fresh lime juice; Chopped fresh cilantro; Lime wedges

Jump to Recipe·4 from 15 reviews

If you’re craving something that’s cozy yet bursting with vibrant flavors, this Thai Red Curry Potsticker Soup Recipe is an absolute game changer. It brings together the best of comforting potstickers swimming in a fragrant, creamy coconut curry broth that sings with fresh herbs and zesty lime. Perfect for a quick weeknight dinner or whenever you want to impress with minimal fuss, this soup is bold, colorful, and deeply satisfying in every spoonful.

Ingredients You’ll Need

In the white pot, there is a tomato-based soup with several folded, golden-brown pasta pieces partly covered by the red broth. On top, a generous pile of fresh, bright green spinach leaves sits in the middle. A white creamy liquid is being poured gently from a white pitcher into the soup near the bottom left. The pot rests on a white marbled surface with some green leaves and lime wedges visible in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

With just a handful of well-chosen ingredients, this Thai Red Curry Potsticker Soup Recipe comes to life. Each component plays a crucial role, from the tender potstickers and fresh veggies to the rich coconut milk and punchy red curry paste, creating layers of taste, texture, and warmth.

Olive oil: Provides a subtle, fruity base for sautéing that brings out the veggies’ natural sweetness.
White or yellow onion, diced: Adds a mild, savory depth that softens beautifully during cooking.
Large red bell pepper, sliced: Brings vibrant color and a subtle sweetness that contrasts nicely with the spice.
Medium carrots, sliced: Adds a gentle crunch and natural sweetness that balances the curry’s heat.
Garlic, minced: Infuses the soup with aromatic warmth and depth.
Fresh ginger, grated or minced: Provides a bright, zesty kick that elevates the broth’s complexity.
Thai red curry paste (1-2 tablespoons): The star ingredient delivering authentic, spicy curry flavor—adjust amount for your heat preference.
Chicken stock: Forms the heart of the soup, giving it a rich, savory base.
Frozen potstickers (1-pound bag): These tender dumplings soak up the flavorful broth and add satisfying texture.
Full-fat coconut milk (15 ounces): Offers luscious creaminess that mellows the curry spices beautifully.
Fresh baby spinach (2 large handfuls): Adds vibrant green color and a tender leafy component that wilts perfectly in the hot soup.
Fresh lime juice (2 tablespoons): Brightens the flavors with essential citrus acidity that balances the richness.
Garnishes: chopped fresh cilantro and lime wedges: Fresh herbs and extra zing for the perfect finishing touch.

How to Make Thai Red Curry Potsticker Soup Recipe

Step 1: Sauté the Aromatics and Veggies

Start by heating the olive oil in a large stockpot over medium-high heat. Toss in the diced onion, sliced red bell pepper, and carrots, and sauté them for about 6 to 7 minutes. You want these veggies to become tender and fragrant but not mushy, which builds the flavor foundation of your soup. Next, stir in the minced garlic, fresh ginger, and Thai red curry paste. Let this mixture cook for another 3 minutes, stirring frequently to release those rich, fragrant curry oils and blend everything together perfectly.

Step 2: Simmer in Chicken Stock

Pour the chicken stock into the pot and give everything a good stir to combine all those delicious flavors. Let the soup come to a boil—this step intensifies the broth and prepares it to gently cook the potstickers later on. The aroma at this stage is simply intoxicating and will make your kitchen smell like a cozy Thai restaurant.

Step 3: Cook the Potstickers and Add Coconut Milk

Add the frozen potstickers straight into the bubbling broth. Don’t worry about thawing them beforehand; they’ll cook through in the hot soup. Immediately after, pour in the creamy full-fat coconut milk and add the baby spinach. Stir gently until the spinach wilts and the potstickers are tender, about 5 to 7 minutes. This step turns the soup luscious and satisfying, blending silky coconut richness with the chewy dumplings and tender greens.

Step 4: Season to Taste and Serve

Give your soup a quick taste and adjust seasoning as you like. If you want a bit more heat, stir in extra red curry paste; a pinch of salt or pepper can enhance the depth. Finish by adding fresh lime juice to brighten everything up. Serve it piping hot, topped generously with chopped cilantro and lime wedges for that fresh, herbaceous zing that makes this Thai Red Curry Potsticker Soup Recipe truly unforgettable.

How to Serve Thai Red Curry Potsticker Soup Recipe

A white bowl filled with creamy orange soup containing wide, folded pasta noodles spread throughout. Inside the soup, there are bright green spinach leaves and red bell pepper chunks scattered around. A bright green lime wedge rests on the right side on top of the soup. Fresh chopped cilantro pieces are sprinkled on the soup surface, adding a fresh green color contrast. A shiny metal spoon is dipping into the soup on the left side of the bowl, holding some pasta, a piece of red bell pepper, and cilantro. The white bowl is placed on a white marbled surface with a few cilantro leaves placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes are more than just decoration here—they add freshness and contrast. Chopped cilantro brings a fragrant, slightly citrusy note that complements the curry beautifully, while lime wedges allow everyone to add a customizable tangy kick. Feel free to sprinkle thinly sliced green onions or a few chili flakes if you like it extra spicy.

Side Dishes

This soup stands out on its own, but if you’re aiming for a more substantial meal, serve it with simple jasmine rice or sticky rice. A crisp cucumber salad dressed with rice vinegar and a touch of sugar can also add a refreshing crunch that balances the rich, creamy broth perfectly.

Creative Ways to Present

For a fun family dinner or a casual dinner party, serve this Thai Red Curry Potsticker Soup Recipe in individual bowls housed inside small coconut shells or colorful Asian-inspired bowls to set the mood. Garnish each with a sprig of fresh cilantro and a lime wedge resting on the rim—it’s both beautiful and practical for an extra dose of citrus!

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3 days. Potstickers can sometimes absorb broth over time, so if you notice they’ve softened too much, reheat gently to maintain their texture.

Freezing

Although the broth freezes well, freezing the soup with potstickers is not recommended as the dumplings may become mushy upon thawing. Instead, freeze the soup base (without potstickers) and cook fresh potstickers separately when ready to serve.

Reheating

Reheat your soup gently on the stove over medium heat, stirring occasionally until warmed through, taking care not to boil vigorously as it can break down the potstickers and spinach. Add fresh spinach or cilantro at the end of reheating to refresh the soup’s vibrant color and flavor.

FAQs

Can I use vegetable broth instead of chicken stock?

Absolutely! Vegetable broth works just fine and makes the dish vegetarian-friendly if you use veggie-based potstickers. The flavors will still be rich and delicious, with a slightly lighter taste profile.

How spicy is this Thai Red Curry Potsticker Soup Recipe?

The heat is adjustable depending on how much red curry paste you add. Starting with 1 tablespoon offers a mild to moderate spice level, while 2 tablespoons brings a more pronounced kick. You can always add more if you like it hotter or tone it down with extra coconut milk.

Can I make this soup vegan?

Yes! Simply swap out the chicken stock for vegetable broth and use vegan potstickers. This simple switch keeps the soup rich and satisfying without sacrificing flavor.

Are frozen potstickers the best choice?

Frozen potstickers are convenient and work perfectly in this soup because they hold up well in the broth without falling apart. If you want to use fresh potstickers, just reduce the cooking time a bit to avoid overcooking.

What can I substitute for Thai red curry paste?

If you don’t have Thai red curry paste, you can use other curry pastes like yellow or green, but the flavor profile will change slightly. Alternatively, mix some chili powder, paprika, and a touch of garlic and ginger paste to mimic the spice and aroma.

Final Thoughts

This Thai Red Curry Potsticker Soup Recipe quickly became one of my all-time favorite comfort meals because of its wonderful balance between bold flavors and easy, fuss-free cooking. It’s a brilliant way to enjoy the essence of Thai cuisine in under 30 minutes, and I truly hope you love making and sharing it as much as I do.

Thai Red Curry Potsticker Soup Recipe

Ingredients You’ll Need