Red Curry Pot Sticker Soup
This quick and creamy Red Curry Pot Sticker Soup brings together Thai-inspired curry, tender potstickers and vibrant spinach in just 25 minutes for a cozy, one-pot meal.
Ingredients
Soup Base
- 1 Tbsp vegetable oil
- 2 Tbsp Thai red curry paste
- 1 (13.5-oz) can full-fat coconut milk
- 4 cups low-sodium chicken broth
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar
Add-Ins & Garnish
- 8 oz mushrooms sliced
- 6 oz frozen potstickers
- 2 cups shredded cooked chicken optional
- 2 cups baby spinach
- 1 lime juiced
- 0.25 cup cilantro finely chopped
- salt to taste
- pepper to taste
Instructions
Make Soup Base
- Heat 1 Tbsp vegetable oil in a 4-quart saucepan over medium heat. Add 2 Tbsp Thai red curry paste and cook, stirring, for about 1 minute, until fragrant.
- Pour in 1 (13.5-oz) can full-fat coconut milk, 4 cups low-sodium chicken broth, 1 Tbsp fish sauce and 1 Tbsp brown sugar. Increase heat to medium-high and bring to a boil.
Cook Potstickers & Veggies
- Add 8 oz sliced mushrooms and 6 oz frozen potstickers; cover and reduce heat to medium-low. Cook for 5–7 minutes, or until potstickers float and mushrooms are tender.
- Stir in 2 cups shredded cooked chicken and 2 cups baby spinach; cover and cook an additional 2 minutes, until chicken is warmed and spinach is wilted.
Finish & Serve
- Remove from heat, stir in juice of 1 lime and 1/4 cup chopped cilantro. Season with salt and pepper to taste. Serve immediately.
Notes
After cooking, allow soup to rest 5 minutes before serving to deepen flavors.
If you prefer more heat, garnish with sliced chilies or a dash of sriracha.