Description
How to make Cozy Thai Potsticker Soup, featuring tender dumplings in a rich, aromatic Thai-spiced broth, that’s incredibly satisfying and ready in under an hour.
Ingredients
- Base & Main Components:
- 6 cups Chicken or Vegetable Broth
- 16–20 frozen Potstickers
- 1 can (13.5 ounces) Full-Fat Coconut Milk
- 2–3 tablespoons Red Curry Paste
- 2 tablespoons Low-Sodium Soy Sauce
- 2 tablespoons Fresh Lime Juice
- Aromatic Vegetables:
- 4 cloves Fresh Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 medium Yellow Onion, diced
- 2 medium Carrots, diced
- 1 Red Bell Pepper, thinly sliced
- Essential Seasonings:
- 1–2 tablespoons Fish Sauce
- 1 tablespoon Light Brown Sugar, packed
- Finishing Touches & Garnish:
- 1/4 cup Fresh Cilantro, chopped
- 2 Green Onions, sliced
- 1 teaspoon Toasted Sesame Oil
Instructions
- Sauté Aromatics: Start by sautéing diced onion, carrots, and red bell pepper until softened. Then, add minced garlic and grated ginger, cooking for another minute until fragrant. This builds the foundational flavor for your Thai Potsticker Soup.
- Bloom Curry: Stir in the red curry paste with the softened vegetables for about a minute to bloom the spices. Next, pour in the chicken broth and full-fat coconut milk, stirring well to combine everything for the flavorful base.
- Simmer Broth: Bring the soup to a gentle simmer, then add fish sauce, soy sauce, and brown sugar. Taste and adjust seasonings as needed, ensuring a balance of sweet, savory, and spicy notes for your Thai Potsticker Soup.
- Cook Potstickers: Carefully add the frozen potstickers directly into the simmering broth. Cook for 8-10 minutes, or until they are tender and float to the surface. Avoid overcrowding the pot to ensure even cooking.
- Finish Flavors: Once the potstickers are cooked, stir in the fresh lime juice and toasted sesame oil. This brightens the flavors and adds a final aromatic touch. Give it a final taste and adjust if necessary.
- Garnish & Serve: Ladle the hot Thai Potsticker Soup into individual bowls. Garnish generously with fresh chopped cilantro and sliced green onions. Serve immediately for a truly comforting and satisfying meal.
Notes
Always use full-fat coconut milk for creamy richness; light milk results in a thinner, less satisfying broth.
Store leftover soup in an airtight container in the refrigerator for 3-4 days; avoid mushy potstickers.
For a vegetarian version, use vegetable broth and plant-based potstickers, substituting fish sauce with soy sauce.
Serve hot, garnished with fresh cilantro and green onions, perhaps with a drizzle of sriracha for extra spice.
Prepare the broth base ahead of time and refrigerate for up to 3 days, adding potstickers fresh.
**Allergy Information:** Gluten, Soy, Fish, Tree Nuts, Sesame, Eggs