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Thai Red Curry Potsticker Soup Recipe

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3.8 from 86 reviews

This Thai Red Curry Potsticker Soup is a flavorful and comforting dish that combines rich coconut curry broth with tender potstickers and fresh vegetables. Ready in just 30 minutes, it offers a perfect balance of spicy, tangy, and savory flavors, making it ideal for a quick weeknight meal or a cozy dinner.

  • Total Time: 30 minutes
  • Yield: 4 to 6 servings

Ingredients

Soup Base

  • 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

Liquid Ingredients

  • 4 cups chicken stock
  • 1 (15-ounce) can full-fat coconut milk
  • 2 tablespoons fresh lime juice

Protein & Greens

  • 1 (1-pound) bag frozen potstickers
  • 2 large handfuls fresh baby spinach

Garnishes

  • Chopped fresh cilantro
  • Lime wedges

Instructions

  1. Sauté the Vegetables: Heat olive oil in a large stockpot over medium-high heat. Add diced onion, sliced red bell pepper, and sliced carrots. Sauté for 6 to 7 minutes, stirring occasionally, until the vegetables are nearly tender. Then, add minced garlic, grated fresh ginger, and Thai red curry paste. Continue sautéing for 3 minutes, stirring frequently to allow the flavors to meld.
  2. Simmer the Soup Base: Pour in the chicken stock and stir well to combine all ingredients. Bring the soup mixture to a boil and then lower the heat to maintain a simmer.
  3. Cook the Potstickers: Add the frozen potstickers directly into the simmering soup. Stir gently to prevent sticking. Pour in the coconut milk, add the fresh baby spinach, and stir carefully until the spinach wilts and the potstickers become tender and cooked through, about 3 to 5 minutes.
  4. Season the Soup: Taste the broth and adjust seasoning as needed. Add additional Thai red curry paste for more spice, or lime juice for extra tang. Season with salt and pepper to your preference.
  5. Serve: Ladle the soup into bowls and garnish generously with chopped fresh cilantro and lime wedges. Serve immediately to enjoy the vibrant flavors at their best.

Notes

  • You can adjust the amount of red curry paste based on your spice preference.
  • If you prefer vegetarian, substitute chicken stock with vegetable broth and use vegetarian potstickers.
  • Fresh ginger adds brightness, but ground ginger can be used in a pinch (use about 1 teaspoon).
  • For a lower-fat option, use light coconut milk instead of full-fat.
  • Potstickers can be substituted with frozen dumplings of your choice.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

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