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Red Curry Pot Sticker Soup

Red Curry Pot Sticker Soup

A vibrant Thai-inspired soup combining creamy coconut curry broth with tender potstickers for a quick, comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: dinner, Lunch
Cuisine: Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tbsp coconut oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp Thai red curry paste
  • 4 cups chicken broth low-sodium
  • 13.5 ounce coconut milk full-fat
  • 1 tbsp fish sauce
  • 1 tsp sugar
Potstickers & Garnish
  • 16 pieces frozen potstickers
  • 1 whole lime juiced
  • 1 cup baby spinach optional
  • to taste cilantro chopped
  • to taste scallions sliced

Method
 

Soup Base
  1. Heat 1 tablespoon coconut oil in a large pot over medium heat until it shimmers. Add diced yellow onion and sauté for 4 minutes, stirring occasionally, until translucent and softly sizzling.
  2. Stir in minced garlic and grated ginger; cook 30 seconds more until fragrant.
  3. Add Thai red curry paste and toast, stirring constantly for 1 minute until glossy and aromatic.
  4. Pour in chicken broth and coconut milk; whisk to combine and bring to a gentle simmer with soft bubbling around the edges.
  5. Stir in fish sauce and sugar.
Potstickers & Garnish
  1. Gently lower frozen potstickers into the simmering broth and cook 6–8 minutes, until they float and are tender with a slight bite.
  2. Remove from heat, stir in lime juice and baby spinach; let stand 1–2 minutes until greens wilt.
  3. Ladle into bowls and top with chopped cilantro and sliced scallions before serving.

Notes

Finely grate ginger to help it blend seamlessly into the broth.
Add spinach right before serving to prevent it from overcooking and turning mushy.
Store broth and potstickers separately in airtight containers to maintain the best texture.