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Thai Potsticker Coconut Soup

Thai Potsticker Coconut Soup

A quick one-pot soup featuring tender dumplings, vegetables, and a creamy coconut curry broth brightened with lime and cilantro.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 medium sweet potato peeled and cubed
  • 2 tablespoons red curry paste
  • 1 can unsweetened coconut milk 14 ounces
  • 3 cups vegetable stock low sodium
  • 12-15 store-bought potstickers fresh or frozen
  • 2 cups fresh spinach roughly chopped
  • 1 lime juiced
  • fresh cilantro for garnish
  • salt and pepper to taste

Equipment

  • Large Pot
  • Wooden Spoon
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add garlic, onion, bell pepper, and sweet potato. Cook for about 4 minutes, stirring occasionally, until vegetables soften.
  2. Stir in red curry paste and cook for 1 minute until fragrant and darkened.
  3. Pour in coconut milk and vegetable stock, stirring to combine into a smooth broth.
  4. Increase heat until the soup begins to boil, then lower to a gentle simmer. Add potstickers and cook for 6 to 8 minutes until tender.
  5. Stir in spinach and lime juice. Cook for 1 to 2 minutes until spinach wilts.
  6. Taste and adjust seasoning with salt, pepper, or extra lime juice. Ladle into bowls and garnish with fresh cilantro.

Notes

Cook curry paste before adding liquids to bloom the spices. Use fresh lime juice for best flavor. Frozen potstickers do not need thawing. For thicker soup, mash some sweet potato into the broth.