Print

Comforting Thai Potsticker Soup for Cozy Nights In

A deep bowl of Thai Potsticker Soup with tender dumplings in golden coconut curry broth topped with fresh cilantro and red chili
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This comforting Thai Potsticker Soup is a vibrant and flavorful one-pot meal. It features savory frozen potstickers simmered in a fragrant coconut curry broth with fresh vegetables and a bright squeeze of lime. Ready in about 20 minutes and perfect for easy weeknight dinners.

Ingredients

Scale
  • 1 tablespoon coconut oil or vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups chicken broth or vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon red curry paste
  • 1 package (12-16 oz) frozen potstickers or gyoza
  • 1 cup sliced mushrooms
  • 1 red bell pepper, thinly sliced
  • 2 cups bok choy, roughly chopped
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup fresh cilantro, chopped
  • Optional toppings: Thai basil, sliced red chili, crushed peanuts, sriracha

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and cook for 1 minute, stirring often, until fragrant and just softened.
  2. Stir in the red curry paste and cook for another full minute to toast the spices and build flavor. The mixture will deepen in color and smell rich and aromatic.
  3. Pour in the broth and coconut milk. Add the soy sauce and brown sugar. Whisk until the curry paste is fully dissolved. Bring to a gentle simmer over medium heat. Do not let it reach a hard boil.
  4. Add the frozen potstickers directly from the freezer, sliced mushrooms, and red bell pepper. Simmer for 5 to 7 minutes, stirring gently, until the potstickers are cooked through and feel tender when pressed.
  5. Stir in the chopped bok choy and lime juice. Cook for 1 to 2 minutes until the bok choy is just wilted and bright green. Do not overcook.
  6. Remove the pot from the heat. Stir in the fresh cilantro. Taste and adjust with more lime juice or soy sauce as needed.
  7. Ladle into deep bowls and top with your favorite garnishes. Serve immediately for the best texture.

Notes

  • Red curry paste spice level varies by brand. Start with 1 tablespoon and add more to taste.
  • Full-fat coconut milk is strongly recommended for the richest, creamiest broth. Light coconut milk will produce a thinner result.
  • Use vegetable broth and vegetable potstickers to make this recipe fully vegetarian.
  • For extra vegetables, add shredded carrots or snow peas with the bok choy.
  • For added protein, stir in cooked shrimp or shredded chicken when you add the potstickers.
  • To preserve leftovers, store potstickers separately from the broth and combine when reheating.

Nutrition

Find it online: https://www.benefitiany.com/easy-thai-potsticker-soup/