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Thai Potsticker Coconut Soup

Thai Potsticker Coconut Soup
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Thai-inspired soup with savory potstickers, crisp vegetables, and sweet potatoes in rich coconut curry broth. Quick weeknight meal ready in 25 minutes.

Ingredients

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  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 medium sweet potato, scrubbed and chopped into bite-sized pieces
  • 2 tablespoons red curry paste
  • 1 can (14 ounces) unsweetened coconut milk
  • 4 cups vegetable stock
  • 1 package (13 ounces) potstickers, vegetarian or meat-filled
  • 2 heaping cups fresh spinach
  • Juice of 1 lime
  • Fresh cilantro, chopped for garnish

Instructions

  1. Heat olive oil in large stockpot or Dutch oven over medium-high heat until shimmering, about 1-2 minutes.
  2. Add garlic, onion, red bell pepper, and sweet potato to hot oil. Sauté for 3-4 minutes, stirring occasionally, until vegetables begin to soften and onions turn translucent.
  3. Stir in red curry paste and cook for 1 minute until fragrant and slightly darkened.
  4. Pour in coconut milk and vegetable stock, whisking to achieve smooth consistency. Bring mixture to rolling boil.
  5. Add potstickers, reduce heat to simmer, and cook for 6-8 minutes until soup thickens slightly and potstickers are heated through.
  6. Stir in fresh spinach and lime juice. Cook for 1-2 minutes until spinach wilts completely.
  7. Ladle soup into bowls and top with freshly chopped cilantro. Serve immediately.

Notes

  • Both vegetarian and meat-filled potstickers work well in this recipe.
  • Bloom curry paste in oil for deeper, more complex flavor.
  • Cut sweet potatoes into uniform pieces so they cook evenly.
  • Add spinach just before serving to maintain bright green color.
  • Always use fresh lime juice for best flavor.
  • Prepare soup base ahead and add potstickers and spinach when reheating for best texture.

Nutrition

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