Why You’ll Love This Recipe
This soup offers a harmonious blend of Thai-inspired flavors, combining the richness of coconut milk with the zest of lime and the umami of fish sauce. The addition of potstickers adds a satisfying texture and makes it a complete meal. It’s quick to prepare, taking just under 30 minutes, and is versatile enough to accommodate various dietary preferences.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 sweet potato, peeled and chopped into bite-sized chunks
- 2 tablespoons red curry paste
- 1 (14-ounce) can unsweetened coconut milk
- 4 cups vegetable broth
- 1 (13-ounce) package frozen potstickers
- 2 heaping cups fresh spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large pot, heat the vegetable oil over medium-high heat. Add the minced garlic, diced onion, red bell pepper, and sweet potato chunks. Sauté for about 3-4 minutes until the vegetables begin to soften.
- Add Curry Paste: Stir in the red curry paste and cook for an additional minute, allowing the flavors to meld.
- Add Liquids: Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a boil.
- Add Potstickers: Carefully add the frozen potstickers to the boiling broth. Reduce the heat to a simmer and cook for 8-10 minutes, or until the potstickers are heated through and the sweet potatoes are tender.
- Add Spinach and Lime Juice: Stir in the fresh spinach and lime juice, cooking for an additional 1-2 minutes until the spinach is wilted.
- Season and Serve: Taste the soup and adjust seasoning with salt, pepper, or additional lime juice if desired. Garnish with fresh cilantro before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Protein Options: Substitute the frozen potstickers with cooked chicken, shrimp, or tofu for a different protein source.
- Vegetable Additions: Incorporate other vegetables like mushrooms, bok choy, or carrots to enhance the soup’s texture and nutrition.
- Spice Level: Adjust the amount of red curry paste to increase or decrease the spiciness according to your preference.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stove over medium heat until warmed through. If the soup has thickened, add a splash of vegetable broth or water to reach the desired consistency.
FAQs
Can I use homemade potstickers instead of frozen ones?
Yes, homemade potstickers can be used. Ensure they are fully cooked before adding them to the soup to avoid undercooking.
Is this soup gluten-free?
The soup is gluten-free if you use gluten-free potstickers and ensure that the red curry paste and other condiments are gluten-free.
Can I make this soup ahead of time?
Yes, you can prepare the soup up to the point of adding the potstickers and refrigerate it. When ready to serve, reheat the soup and add the potstickers, cooking until they are heated through.
Can I freeze this soup?
It’s not recommended to freeze the soup with the potstickers, as the dumplings may become mushy upon reheating. However, you can freeze the broth and add fresh potstickers when reheating.
What can I use instead of red curry paste?
If you don’t have red curry paste, you can use green curry paste or a combination of chili paste and curry powder as substitutes. Adjust the quantities to taste.
Can I add noodles to this soup?
Yes, adding rice noodles or egg noodles can make the soup more hearty. Cook the noodles separately and add them to the soup just before serving.
How can I make this soup spicier?
To increase the spiciness, add more red curry paste or include fresh chili peppers during cooking.
Can I use coconut cream instead of coconut milk?
Coconut cream will result in a richer, thicker soup. If using coconut cream, you may want to dilute it with a bit of water or broth to achieve the desired consistency.
Is this soup dairy-free?
Yes, this soup is dairy-free as it uses coconut milk instead of dairy products.
Can I add lime zest for extra flavor?
Yes, adding lime zest can enhance the citrusy notes of the soup.
Conclusion
This Thai Coconut Potsticker Soup is a delightful and easy-to-make dish that combines the creamy richness of coconut milk with the savory flavors of Thai cuisine. Whether you’re looking for a quick weeknight meal or a comforting bowl to enjoy on a chilly day, this soup is sure to satisfy your cravings.
Print
Thai Coconut Potsticker Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Thai Coconut Potsticker Soup is a creamy, flavorful, and comforting dish that brings together the rich taste of coconut milk, aromatic Thai spices, and savory potstickers. Ready in just 25 minutes, it’s the perfect quick and satisfying meal for any occasion.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 sweet potato, peeled and chopped into bite-sized chunks
- 2 tablespoons red curry paste
- 1 (14-ounce) can unsweetened coconut milk
- 4 cups vegetable broth
- 1 (13-ounce) package frozen potstickers
- 2 heaping cups fresh spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium-high heat. Add garlic, onion, bell pepper, and sweet potato. Sauté for 3-4 minutes until vegetables soften.
- Add Curry Paste: Stir in the red curry paste and cook for an additional minute.
- Add Liquids: Pour in coconut milk and vegetable broth, stirring to combine. Bring to a boil.
- Add Potstickers: Carefully drop frozen potstickers into the boiling broth. Reduce heat to a simmer and cook for 8-10 minutes until potstickers are heated through and sweet potatoes are tender.
- Finish with Spinach and Lime: Stir in fresh spinach and lime juice. Cook for another 1-2 minutes until spinach wilts.
- Season & Serve: Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
Notes
- Make it Spicier: Add extra red curry paste or fresh chilies.
- Protein Swap: Use chicken, shrimp, or tofu instead of potstickers.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
