Cozy Thai Potsticker Soup Flavorful Broth & Dumplings

Cozy Thai Potsticker Soup

A 20-minute comfort meal featuring a rich, aromatic coconut-curry broth and tender dumplings.

This recipe combines the convenience of frozen potstickers with the complex, vibrant flavors of Thai cuisine. It’s creamy, slightly spicy, and deeply soul-warming.

🛒 Ingredients

The Broth Base

1 tbsp Coconut oil or neutral oil

2-3 tbsp Thai Red Curry Paste (adjust based on heat preference)

2 cloves Garlic, minced

1 tbsp Fresh ginger, grated

1 stalk Lemongrass, bruised (optional)

32 oz (1L) Chicken or Vegetable broth

1 can (14 oz) Full-fat coconut milk

1 tbsp Fish sauce (or soy sauce for vegan)

1 tsp Brown sugar or coconut sugar

The Heart of the Soup

1 lb (approx. 20-24) Frozen Potstickers/Gyoza (Pork, Chicken, or Veggie)

2 cups Baby spinach or bok choy

1/2 cup Sliced red bell peppers or shredded carrots

Toppings & Garnishes

Fresh Cilantro and Green onions

Fresh Lime wedges (essential for brightness)

Chili oil or Sriracha (optional)

👩‍🍳 Instructions

1. Sauté the Aromatics

Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the red curry paste, minced garlic, and grated ginger. Sauté for 1-2 minutes until the paste is fragrant and slightly darkened. Tip: Don't let the garlic burn!

2. Build the Broth

Pour in the chicken/vegetable broth and the coconut milk. Stir well to incorporate the curry paste. Add the bruised lemongrass (if using), fish sauce, and sugar. Bring the mixture to a gentle simmer.

3. Cook the Potstickers

Once simmering, carefully drop the frozen potstickers into the broth. Cook for about 5-7 minutes, or until the potstickers float to the surface and are cooked through.

4. Wilt the Greens

In the last 2 minutes of cooking, add the red bell peppers and the baby spinach (or bok choy). Stir until the greens are just wilted and the peppers are tender-crisp.

5. Final Seasoning

Remove the lemongrass stalk. Taste the broth.

Too salty? Add a splash of water or more coconut milk.

Too flat? Add another squeeze of lime or a dash more fish sauce.

6. Serve

Ladle the soup into deep bowls, ensuring everyone gets plenty of potstickers. Top generously with fresh cilantro, sliced green onions, and a squeeze of lime. Drizzle with chili oil if you want extra heat.

💡 Tips for Success

Don't overcook the dumplings: Potstickers can become mushy if left in the simmering broth for too long. If you plan on having leftovers, cook the dumplings separately in water and add them to individual bowls of broth.

The "Creamy" Factor: Use full-fat coconut milk for the most luxurious mouthfeel. Low-fat versions can sometimes break or feel watery.

Protein Boost: Feel free to add shrimp or thinly sliced chicken breast along with the dumplings for extra protein.