Name: Thai Red Curry Potsticker Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon sesame oil; 1 small onion (diced); 2 garlic cloves (minced); 1 tablespoon freshly grated ginger; 2 tablespoons Thai red curry paste; 1 (13.5 oz) can full-fat coconut milk; 4 cups vegetable broth; 1 tablespoon soy sauce; 1 teaspoon fish sauce (optional); 1 teaspoon brown sugar; 12–16 frozen potstickers (vegetable or chicken); 1 cup sliced mushrooms; 1 red bell pepper (thinly sliced); 2 cups baby spinach; juice of 1 lime; chopped fresh cilantro and green onions for garnish

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If ever a soup could wrap you in a velvety blanket of comfort and zing, it would be Thai Red Curry Potsticker Soup. Imagine slurping up a silky coconut curry broth, fragrant with ginger and garlic, bobbing with pillowy potstickers and fresh veggies—it’s restaurant-worthy flavor assembled right in your own kitchen! This dish is as fun to eat as it is to make, delivering bold Thai spices, creamy coconut, and satisfying dumplings all in one bowl. Whether you’re a curry lover or a potsticker enthusiast, this fusion soup is about to become your new weeknight obsession.

Ingredients You’ll Need

Thai Red Curry Potsticker Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Thai Red Curry Potsticker Soup is that it relies on simple, vibrant ingredients that bring a ton of personality and color to your bowl. Each adds something special, whether it’s deep flavor, a pop of freshness, or a dose of silky comfort. Here’s what you’ll need and why each one matters:

Sesame oil: The nutty aroma lays a delicious foundation for stir-frying the aromatics.
Onion: Diced onion delivers classic sweetness and depth to the broth.
Garlic: Freshly minced garlic provides punchy warmth and complexity.
Ginger: Grated ginger brings a touch of zesty brightness and classic Thai flair.
Thai red curry paste: The star of the show—packed with aromatic spices and bold red chilies for instant flavor.
Coconut milk (full fat): Lends creamy, comforting richness and tames the curry’s heat.
Vegetable broth: A savory, neutral base that lets the curry flavors shine.
Soy sauce: Adds just the right amount of salty umami.
Fish sauce (optional): For that touch of authentic Thai funk—use if you want an extra savory depth.
Brown sugar: A hint of sweetness softens the spice and ties the flavors together.
Frozen potstickers (veg or chicken): The fun, dumpling twist—pick your favorite!
Mushrooms: Earthy mushrooms soak up the curry broth and add a meaty texture.
Red bell pepper: Bright, crisp, and pops of color in every spoonful.
Baby spinach: Wilts gently for a tender green boost right at the end.
Lime juice: Freshly squeezed lime brightens every flavor in the soup—don’t skip it!
Cilantro and green onions: Chopped fresh for irresistible garnishes that bring herby zing.

How to Make Thai Red Curry Potsticker Soup

Step 1: Sauté the Aromatics

Start by heating the sesame oil over medium heat in a large soup pot. Add the diced onion, letting it sizzle and turn translucent for about 3–4 minutes—this step draws out a subtly sweet backbone for the soup. Then, sprinkle in the garlic and grated ginger, sautéing for just another minute until everything is beautifully fragrant. These aromatics are the first layer of life in your Thai Red Curry Potsticker Soup.

Step 2: Toast the Curry Paste

Next, scoop in the Thai red curry paste and stir constantly for about a minute. You’ll notice the color deepen and the aroma intensify—this is the secret to unlocking all those hidden spices! It’s an easy trick that lets store-bought curry paste taste like something from your favorite Thai spot.

Step 3: Build the Broth

Pour in the creamy coconut milk and the vegetable broth, stirring to combine. Add soy sauce, fish sauce if you’re using it, and the brown sugar. Give it all a good mix and bring the pot to a gentle simmer. This is where the magic happens, as the flavors meld and the soup base becomes silky-smooth.

Step 4: Add the Veggies

Now, toss in the sliced mushrooms and thinly sliced red bell pepper. Let everything simmer for 5–6 minutes. The veggies will soften just enough to become spoon-tender, yet keep their vibrant color and texture—no soggy mush here!

Step 5: Cook the Potstickers

With the broth bubbling gently, carefully drop in your frozen potstickers. They’ll take about 6–8 minutes to cook through and bob to the top. Whether you choose vegetable or chicken, these little dumplings soak up curry flavor and make every bite extra satisfying.

Step 6: Finish with Greens and Lime

Stir in the baby spinach and squeeze in the juice of one lime. Stir gently, just enough for the spinach to wilt—this keeps the greens fresh and bright. Taste and adjust seasoning if you like, then take the soup off the heat. Your Thai Red Curry Potsticker Soup is ready for the finishing touch!

How to Serve Thai Red Curry Potsticker Soup

Garnishes

Pile on chopped cilantro and green onions right before serving. They’re not just pretty—they add a burst of herby freshness that lights up the whole bowl. If you’ve got Thai basil or a drizzle of chili oil, add those too for next-level flair.

Side Dishes

While this soup is a meal on its own, it pairs beautifully with a simple side like steamed jasmine rice or crisp veggie spring rolls. Craving a crunch? Add prawn crackers or a quick cucumber salad for contrast. Thai Red Curry Potsticker Soup loves good company!

Creative Ways to Present

Invite friends to a DIY soup bar by serving the garnishes in little bowls alongside your big pot of soup. For an elevated look, ladle soup into deep bowls and arrange the potstickers on top with a sprinkle of microgreens. You can even serve it in mugs for a fun, cozy twist at your next dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Red Curry Potsticker Soup can be stored in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making that next bowl even more special—but keep in mind the potstickers may soften as they sit.

Freezing

If you want to freeze your soup, leave the potstickers out and add them fresh when reheating (this keeps them from becoming mushy). Pour the cooled soup base into a freezer-safe container and freeze for up to 2 months. When ready to enjoy, reheat the broth and cook fresh potstickers right in the soup.

Reheating

For best results, gently reheat the soup on the stove over medium heat, stirring occasionally. If the broth thickens too much in the fridge, add a splash of veggie broth or water to loosen it up. Microwave reheating works as well—just use a large microwave-safe bowl and heat in short bursts, stirring in between.

FAQs

Can I use homemade potstickers in this Thai Red Curry Potsticker Soup?

Absolutely! Homemade potstickers add a personal touch and absorb the curry flavors beautifully. Just make sure they’re fully cooked when you add them to the soup, as fresh dumplings may need a bit less time simmering than frozen ones.

Is there a way to make this soup vegan?

Yes! Simply use vegetable potstickers and skip the fish sauce. You’ll still get plenty of flavor from the curry paste, soy sauce, and all those aromatics. Add extra veggies or tofu if you like for a protein boost.

How spicy is this soup?

The spice level depends mainly on your curry paste. As written, Thai Red Curry Potsticker Soup has a gentle, warm heat. If you like it extra spicy, add more curry paste or a dash of chili oil. For a milder version, use less curry paste or try a mild brand.

Can I make this ahead for meal prep?

This soup is a great meal-prep recipe! Make the broth and veggies, but wait to add the potstickers and spinach until you’re ready to eat. That way, your dumplings stay perfectly tender rather than soggy.

What other vegetables can I add?

Feel free to customize! Sliced bok choy, snow peas, shredded carrots, or baby corn are all delicious additions. This Thai Red Curry Potsticker Soup is happy to welcome any vegetables you love or have on hand.

Final Thoughts

If you crave cozy comfort and bold flavor in every spoonful, you’ll fall head over heels for Thai Red Curry Potsticker Soup. It’s affordable, quick, and endlessly customizable—plus, it turns ordinary weeknight dinners into something you’ll genuinely look forward to. Give it a try and let your kitchen fill with incredible Thai aromas—you might just discover your new favorite soup!

Thai Red Curry Potsticker Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 8 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Thai Red Curry Potsticker Soup is a fusion of flavors, combining the warmth of a traditional Thai curry with the comfort of potstickers in a delicious soup form. It’s a quick and easy meal that’s perfect for cozy nights or whenever you’re craving a taste of Thailand.

Ingredients

Scale

Soup:

1 tablespoon sesame oil
1 small onion (diced)
2 garlic cloves (minced)
1 tablespoon freshly grated ginger
2 tablespoons Thai red curry paste
1 (13.5 oz) can full-fat coconut milk
4 cups vegetable broth
1 tablespoon soy sauce
1 teaspoon fish sauce (optional)
1 teaspoon brown sugar

Additional Ingredients:

12–16 frozen potstickers (vegetable or chicken)
1 cup sliced mushrooms
1 red bell pepper (thinly sliced)
2 cups baby spinach
juice of 1 lime
chopped fresh cilantro and green onions for garnish

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Instructions

Heat sesame oil: In a large pot, heat sesame oil over medium heat.
Sauté aromatics: Add diced onion, sauté until translucent. Stir in garlic and ginger, cook for another minute.
Add curry paste: Stir in the red curry paste, cooking for 1 minute.
Simmer soup: Pour in coconut milk and vegetable broth, add soy sauce, fish sauce, and brown sugar. Bring to a simmer.
Cook vegetables and potstickers: Add mushrooms and bell pepper, cook until tender. Add frozen potstickers, simmer until cooked. Stir in spinach and lime juice.
Serve: Remove from heat, garnish with cilantro and green onions. Serve hot.