It is 6pm on a chilly Tuesday. You are tired from a long day. Dinner needs to happen fast and easy tonight.
There is something magical about a steaming bowl of Thai Potsticker Soup. It warms you from the inside out. This recipe is your new weeknight hero.
Why This Recipe Is a Winner
This soup is perfect for busy fall evenings. It uses frozen staples to save you time. You get high-protein comfort in every single bite.
The creamy coconut milk feels like a warm hug. It tastes like a fancy restaurant meal. Your family will think you spent hours cooking.
Simple Method
You only need one pot for this meal. Even beginner cooks can master this easily. Just sauté your aromatics and let it simmer. Dinner is ready in under 30 minutes.
Ingredients You’ll Need
Most of these items are likely in your pantry. Using frozen dumplings is the best shortcut ever.
- 20 oz frozen chicken or pork potstickers
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 32 oz low-sodium chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 2 cups fresh baby spinach
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
Step-by-Step
- Heat vegetable oil in a large stockpot over medium heat.
- Add minced garlic and grated ginger.
- Sauté for 1 minute until fragrant.
- Stir in the Thai red curry paste constantly for 1 minute.
- Pour in the chicken broth and coconut milk.
- Whisk in the fish sauce and brown sugar.
- Bring the mixture to a gentle boil.
- Reduce heat to maintain a simmer.
- Add the frozen potstickers to the broth.
- Cook for 6 to 8 minutes until they float.
- Stir in the baby spinach until just wilted.
- Remove from heat and stir in lime juice.
- Ladle into bowls and garnish with cilantro and onions.
Best Ways to Enjoy It
Serve this soup warm in deep bowls. Add an extra squeeze of fresh lime juice. It brightens the rich coconut broth perfectly.
You can pair it with crusty bread. Or serve it alongside a simple cucumber salad. Light a candle and enjoy a cozy night in.
Storage & Reheating
Store leftovers in an airtight container. Keep it in the fridge for three days. The dumplings will soak up some broth. Reheat gently on the stove over low heat.
Tips for Best Results
- Do not overcook the dumplings or they get mushy.
- Always bloom the curry paste to unlock the flavor.
- Use full-fat coconut milk for the creamiest texture.
- Add the spinach at the very last second.
- Substitute shrimp dumplings for a lighter protein option.
- Keep frozen potstickers on hand for emergency dinners.
Ways to Switch It Up
- Add sliced mushrooms for an earthy fall flavor.
- Use kale instead of spinach for more crunch.
- Drizzle with sriracha if you love extra heat.
FAQs
Can I use frozen vegetable dumplings?
Yes, vegetable dumplings work great here. It is an easy way to make it meatless. Just check the cooking time on the package.
Is red curry paste very spicy?
Most brands have a mild to medium heat. Start with one tablespoon if you are sensitive. You can always add more later.
I hope this soup brings warmth to your home tonight. It is the perfect way to slow down. Happy cooking!
— Katie Wood
Ingredients
- 20 oz frozen chicken or pork potstickers
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 32 oz low -sodium chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 2 cups fresh baby spinach
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 2 green onions , thinly sliced
Instructions
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
- Add minced garlic and grated ginger, sautéing for approximately 1 minute until fragrant.
- Incorporate the Thai red curry paste, stirring constantly for 1 minute to bloom the spices.
- Pour in the chicken broth and coconut milk, then whisk in the fish sauce and brown sugar.
- Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
- Add the frozen potstickers to the simmering broth and cook for 6 to 8 minutes, or until they float and the internal temperature reaches 165°F.
- Stir in the baby spinach until just wilted, which takes approximately 30 seconds.
- Remove the pot from heat and stir in the lime juice.
- Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions.
