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
- 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
Soup:
- 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
Additional Ingredients:
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.
Notes
- You can use homemade or store-bought potstickers.
- Enhance flavor with Thai basil or chili oil.
- Adjust spice level by varying the amount of curry paste used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
