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Thai Red Curry Potsticker Soup

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This Thai red curry potsticker soup combines tender dumplings, creamy coconut milk, and vibrant vegetables in a flavorful curry-infused broth. It is a quick and comforting meal with fresh lime and herbs.

Ingredients

  • 1 tablespoon olive oil
  • 1 white or yellow onion (diced)
  • 1 large red bell pepper (sliced into bite-size pieces)
  • 2 medium carrots (sliced into bite-size pieces)
  • 4 cloves garlic (minced)
  • 2 tablespoons grated or minced fresh ginger
  • 1–2 tablespoons Thai red curry paste (to taste)
  • 4 cups chicken stock
  • 1 (1-pound) bag frozen potstickers
  • 1 (15-ounce) can full-fat coconut milk
  • 2 large handfuls fresh baby spinach
  • 2 tablespoons fresh lime juice
  • Garnishes: chopped fresh cilantro, lime wedges

Instructions

  1. Heat oil in a large stockpot over medium-high heat. Add the onion, bell pepper, and carrots and sauté for 6 to 7 minutes, stirring occasionally, until nearly tender.
  2. Add the garlic, ginger, and red curry paste and sauté for 3 minutes, stirring frequently.
  3. Add the chicken stock and stir to combine. Continue cooking until the soup reaches a boil.
  4. Add the frozen potstickers to the soup and stir to combine. Add the coconut milk, spinach, and lime juice, then stir gently until the spinach has wilted and the potstickers are tender.
  5. Taste the broth and season with additional red curry paste, salt, pepper, or lime juice if needed.
  6. Serve immediately, garnished with fresh cilantro and lime wedges.

Notes

  • Adjust the amount of Thai red curry paste to control the spice level.
  • Vegetable stock can be used instead of chicken stock if desired.
  • Store leftovers in an airtight container and reheat gently before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/thai-red-curry-potsticker-soup/