Description
This Thai Red Curry Potsticker Soup is a vibrant and flavorful dish combining the rich, creamy goodness of coconut milk with the spicy notes of Thai red curry paste. Loaded with tender potstickers, fresh vegetables, and bright lime juice, it’s a wholesome and comforting soup perfect for a quick meal packed with authentic Thai flavors.
Ingredients
Main 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
Garnishes
- Chopped fresh cilantro
- Lime wedges
Instructions
- Sauté: Heat olive oil in a large stockpot over medium-high heat. Add the diced onion, sliced red bell pepper, and sliced carrots. Sauté for 6 to 7 minutes, stirring occasionally, until the vegetables are nearly tender. Add the minced garlic, grated ginger, and Thai red curry paste, then sauté for an additional 3 minutes, stirring frequently to release the flavors.
- Simmer: Pour in the chicken stock and stir well to combine all the ingredients. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
- Cook the Potstickers: Add the frozen potstickers directly to the simmering soup. Stir gently to separate and incorporate. Then add the full-fat coconut milk, fresh baby spinach, and lime juice. Stir carefully until the spinach wilts and the potstickers are tender and cooked through, about 5-7 minutes.
- Season: Taste the broth and adjust seasonings as needed. Add more red curry paste for heat, salt and pepper for balance, or extra lime juice for brightness.
- Serve: Ladle the soup into bowls and garnish generously with chopped fresh cilantro and lime wedges. Serve immediately and enjoy the vibrant Thai flavors.
Notes
- You can adjust the amount of Thai red curry paste based on your preferred spice level.
- Vegetarian option: Substitute chicken stock with vegetable broth and use vegetable potstickers or dumplings.
- Ensure the potstickers are cooked thoroughly; cooking time may vary slightly depending on the brand.
- Use fresh lime juice for the best flavor rather than bottled.
- This soup can be reheated gently on the stovetop; avoid boiling after adding coconut milk to prevent curdling.
