Cozy Thai Potsticker Soup

Flavorful Red Curry Broth & Tender Dumplings

This recipe combines the comfort of a classic chicken noodle soup with the bold, aromatic flavors of Thai cuisine. By using frozen potstickers, you get a gourmet-tasting meal in under 30 minutes.

🕒 Prep & Cook Time

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

🛒 Ingredients

The Broth Base

1 tbsp Coconut oil (or neutral oil)

2 tbsp Red curry paste (adjust for spice preference)

3 cloves Garlic, minced

1 tbsp Fresh ginger, grated

1 stalk Lemongrass, bruised (optional, for extra depth)

4 cups 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

12-16 Frozen potstickers (pork, chicken, or veggie)

1 cup Sliced mushrooms (shiitake or baby bella)

1 cup Baby bok choy, chopped

1 Red bell pepper, thinly sliced

Garnish & Finish

1 Lime, cut into wedges

½ cup Fresh cilantro, chopped

2 Green onions, sliced

Optional: Chili oil or Sriracha for extra heat

👩‍🍳 Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat coconut oil over medium heat. Add the red curry paste, garlic, and ginger. Cook for 1–2 minutes until fragrant and the paste begins to darken slightly.

Build the Broth: Pour in the chicken broth and coconut milk. Stir to dissolve the curry paste. Add the lemongrass stalk (if using), fish sauce, and sugar. Bring the mixture to a gentle simmer.

Simmer Vegetables: Add the sliced mushrooms and bell peppers. Let them simmer in the broth for about 5 minutes until they begin to soften.

Cook Potstickers: Gently drop the frozen potstickers into the simmering broth. Cook according to the package directions (usually 5–7 minutes) until they float and the wrappers are translucent and tender.

Add Greens: In the last 2 minutes of cooking, stir in the chopped bok choy. It should be bright green and just wilted.

Final Seasoning: Remove the lemongrass stalk. Taste the broth and adjust seasoning—add more lime juice for acidity, fish sauce for salt, or sugar for balance.

Serve: Ladle the soup into deep bowls, ensuring everyone gets 3–4 potstickers. Top generously with cilantro, green onions, and a squeeze of fresh lime.

💡 Pro Tips

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

Texture Contrast: For a bit of crunch, top the soup with crispy fried shallots or crushed peanuts.

Broth Body: For a thicker, creamier soup, ensure you use full-fat coconut milk rather than "lite."