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Thai Red Curry Potsticker Soup Recipe

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4.1 from 2 reviews

This Thai Red Curry Potsticker Soup is a vibrant and flavorful meal that comes together quickly in just 30 minutes. Featuring tender potstickers swimming in a rich coconut-infused red curry broth loaded with fresh vegetables and aromatic spices, it’s a comforting and easy-to-make Asian-inspired soup perfect for any day of the week.

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

Ingredients

Main 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. Sauté Vegetables: Heat olive oil in a large stockpot over medium-high heat. Add the diced onion, sliced red bell pepper, and sliced carrots. Sauté for 6 to 7 minutes, stirring occasionally, until the vegetables are nearly tender.
  2. Add Aromatics and Curry Paste: Add the minced garlic, grated fresh ginger, and Thai red curry paste to the pot. Sauté for another 3 minutes, stirring frequently to release the aromas and fully incorporate the curry flavor.
  3. Simmer Soup Base: Pour in the chicken stock and stir well to combine with the vegetables and curry paste. Bring the mixture to a boil and then reduce heat to maintain a gentle simmer.
  4. Cook Potstickers and Add Coconut Milk: Add the frozen potstickers directly into the simmering soup. Stir gently to distribute them evenly. Then add the full-fat coconut milk, fresh baby spinach, and lime juice. Stir gently until the spinach is wilted and the potstickers are tender and cooked through.
  5. Season the Broth: Taste the soup and adjust seasoning by adding more Thai red curry paste for heat, salt for flavor, pepper for a mild bite, or additional lime juice for brightness according to your preference.
  6. 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

  • The amount of Thai red curry paste can be adjusted depending on your spice preference; start with 1 tablespoon and add more if you want a stronger curry flavor.
  • You can substitute chicken stock with vegetable stock to make it suitable for vegetarians (use vegetable potstickers as well).
  • To make this soup gluten-free, ensure the potstickers you use are gluten-free or make homemade gluten-free potstickers.
  • Full-fat coconut milk adds richness but you can use light coconut milk if you want a lighter soup.
  • Fresh lime juice is essential for balancing the richness of the coconut milk and adding brightness.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

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