Name: Thai Red Curry Potsticker Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
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 (15-ounce) can full-fat coconut milk; 2 tablespoons fresh lime juice; 1 (1-pound) bag frozen potstickers; 2 large handfuls fresh baby spinach; Chopped fresh cilantro; Lime wedges

Jump to Recipe· 3.8 from 86 reviews

If you love a bowl of comforting soup that feels like a warm hug, then this Thai Red Curry Potsticker Soup Recipe is going to be your new best friend. It beautifully combines the vibrant, rich flavors of Thai red curry with tender potstickers swimming in a luscious coconut milk broth. Ready in just 30 minutes, this soup is an easy yet impressive dish that bursts with color, spice, and incredible depth that will have everyone asking for seconds.

Ingredients You’ll Need

This image shows a white pot filled with three layers. The bottom layer is bright red tomato soup with visible pieces of vegetables. The middle layer is partly covered with white cream swirled throughout the soup. On top, there is a large pile of fresh dark green spinach leaves that look wet and fresh. On the side, a woman's hand is pouring more white cream into the pot. The pot is placed on a white marbled surface, and to the right, there are some cut lime pieces and green herbs. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Thai Red Curry Potsticker Soup Recipe plays a crucial role in building layers of flavor and texture that come together to create a soul-satisfying meal. From the sweetness of red bell peppers to the creamy coconut milk, these simple staples make all the difference.

Olive oil: The perfect base for sautéing vegetables, adding a subtle fruity richness.
White or yellow onion, diced: Offers a mild sweetness and aromatic foundation for the soup.
Red bell pepper, sliced into bite-size pieces: Adds vibrant color and a natural sweetness to balance the spice.
Carrots, sliced into bite-size pieces: Bring a slight earthiness and nice texture contrast.
Garlic, minced: Infuses the broth with fragrant and savory notes.
Fresh ginger, grated or minced: Adds a fresh, zesty kick essential to Thai cuisine.
Thai red curry paste: The star flavor component, delivering warming heat and complex spices.
Chicken stock: Creates a rich, savory base that carries all the flavors beautifully.
Frozen potstickers: Convenient and delicious, offering a tender, meaty component without extra fuss.
Full-fat coconut milk: Creamy and decadent, it mellow out the spices while enriching the broth.
Fresh baby spinach: Adds freshness and a burst of green nutrition that wilts into the soup perfectly.
Fresh lime juice: Brightens the soup with acidity, balancing the richness and heat.
Garnishes like chopped cilantro and lime wedges: Provide that final fragrant and tangy pop that elevates every spoonful.

How to Make Thai Red Curry Potsticker Soup Recipe

Step 1: Sauté Your Veggies and Aromatics

Start by heating olive oil in a large stockpot over medium-high heat. Toss in the diced onion, sliced red bell pepper, and carrots, stirring occasionally as they soften gently for about 6 to 7 minutes. The goal is to coax out their natural sweetness while developing a tender texture. Then add minced garlic, grated ginger, and Thai red curry paste, cooking for another 3 minutes to awaken the spices and fill your kitchen with that unmistakable Thai curry aroma.

Step 2: Simmer Into a Flavorful Broth

Pour in the chicken stock and give it a good stir to combine all those fragrant ingredients. Turn up the heat just enough to bring the soup to a rolling boil. Letting the flavors mingle in the simmering broth is what lets the curry paste, garlic, and ginger fully infuse the liquid, setting a rich foundation for the rest of the soup.

Step 3: Cook Potstickers and Add Creamy Coconut Milk

Now it’s time for the star ingredient — frozen potstickers. Stir them gently into the boiling curry broth so they can cook through perfectly tender and soak up some of that spicy coconut goodness. Then, pour in the full-fat coconut milk along with fresh baby spinach and lime juice. Stir gently until the spinach wilts beautifully and the potstickers reach that irresistible pillowy texture that you crave.

Step 4: Season to Perfection

Give your soup a taste and adjust seasoning as needed. Maybe it needs a little more red curry paste for extra heat, or a pinch of salt to bring all the flavors into harmony. A squeeze more lime juice can brighten the broth if it feels too rich. This step ensures your Thai Red Curry Potsticker Soup Recipe hits all the right notes before serving.

Step 5: Serve and Enjoy Immediately

This delicious soup tastes best fresh and hot. Ladle it into bowls, garnish generously with chopped fresh cilantro and a lime wedge to serve alongside. The combination of creamy, spicy broth with tender potstickers and fresh herbs will make you fall in love bite after bite.

How to Serve Thai Red Curry Potsticker Soup Recipe

A white pot filled with a creamy orange soup showing soft, folded dumplings as the main layer, mixed with bright orange carrot cubes and dark green spinach leaves scattered throughout. Small pieces of fresh green herbs float on top, adding specks of color. A shiny metal ladle lifts some dumplings and vegetables from the soup, reflecting the warm tones and textures of the dish. The pot rests on a white marbled surface with a brown cloth and lime wedges nearby, adding a fresh, natural touch. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t skip the garnishes! Chopped fresh cilantro adds a burst of herbal brightness, and lime wedges give your guests the option to add an extra touch of zesty freshness. You can also sprinkle some thinly sliced green onions or a pinch of crushed red pepper flakes if you want a bit more kick.

Side Dishes

This soup shines as a complete meal, but pairing it with simple jasmine rice or a light cucumber salad can make your dinner feel even more special. Steamed dumplings or a crunchy Asian-style slaw also complement the soup’s rich, savory flavors perfectly.

Creative Ways to Present

For a fun presentation, serve this Thai Red Curry Potsticker Soup Recipe in individual steaming bowls garnished with edible flowers or fresh Thai basil leaves. Another great idea is to use coconut bowls if you want to impress your friends and bring a tropical vibe to the table.

Make Ahead and Storage

Storing Leftovers

Any leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The potstickers may absorb some broth but will remain tasty; just give your soup a gentle stir before warming it back up.

Freezing

If you want to freeze this soup, it’s best to separate the potstickers from the broth first. Freeze the broth alone in a sealed container up to 2 months, then add freshly cooked potstickers when you reheat for optimal texture.

Reheating

Reheat leftovers gently on the stove over medium heat, stirring occasionally. If the soup seems too thick, add a splash of water or chicken stock to loosen the broth. For a quick microwave option, heat in 1-minute intervals, stirring in between until piping hot.

FAQs

Can I use vegetable broth instead of chicken stock?

Absolutely! Using vegetable broth will still give the soup a wonderful depth of flavor, especially if you want a vegetarian twist. Just make sure your potstickers are also vegetarian-friendly.

How spicy is this soup?

The heat level depends on how much Thai red curry paste you add. Start with 1 tablespoon and adjust to taste. You can easily make it milder or spicier depending on your preference.

What kind of potstickers should I use?

Frozen pork potstickers work wonderfully, but chicken, shrimp, or vegetable potstickers are all great options. Choose your favorite to customize the soup to your liking.

Can I make this soup vegan?

Yes, just swap out the chicken stock for vegetable broth and use vegan potstickers. The coconut milk and spices will keep the soup rich and flavorful.

Is it okay to substitute coconut milk with something else?

Coconut milk is key for the creamy texture and authentic flavor, but if you’re allergic or can’t find it, you can try coconut cream diluted with water or even a cashew cream alternative, though the taste will be slightly different.

Final Thoughts

This Thai Red Curry Potsticker Soup Recipe is a total crowd-pleaser that blends vibrant Thai flavors with the comfort of a hearty soup and the fun surprise of tender potstickers. Whether you’re cooking for yourself or entertaining friends, it’s an easy, fast, and unforgettable meal that brightens any day. I can’t wait for you to try making it and experience that perfect balance of creamy, spicy, and fresh all in one bowl!