Name: Thai Potsticker Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 1 tablespoon minced garlic; 1 tablespoon grated ginger; 1–2 tablespoons Thai red curry paste; 4 cups low-sodium chicken broth; 1 (14-ounce) can full-fat coconut milk; 1 tablespoon soy sauce; 1 teaspoon fish sauce; 1 teaspoon brown sugar; 1 (16-ounce) bag frozen potstickers or dumplings; Juice of 1 lime; Fresh cilantro, chopped, for garnish; Green onions, sliced, for garnish; Chili oil or sriracha, for garnish (optional)

Why You’ll Love Thai Potsticker Coconut Soup Recipe

This recipe is quick to make in about 25 minutes, uses easy supermarket ingredients, and delivers big, bold flavors with minimal effort. The creamy coconut broth is aromatic and comforting, and the potstickers make the soup feel hearty and complete. It’s versatile so you can customize it with your favorite veggies or potsticker type.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
garlic
onion
red bell pepper
sweet potato
red curry paste
unsweetened coconut milk
vegetable stock
potstickers (frozen, vegetarian or meat-filled)
fresh spinach
lime juice
fresh cilantro

Directions

Prep the aromatics: Dice the onion, slice the bell pepper, chop the sweet potato, and mince the garlic.
Sauté the vegetables: Heat olive oil in a large pot over medium-high heat. Add the garlic, onion, bell pepper, and sweet potato; cook, stirring occasionally, until vegetables soften and the onions are translucent.
Add the curry paste: Push the veggies to the side and add the red curry paste. Let it toast briefly while stirring so its aroma blooms.
Build the broth: Pour in the coconut milk and vegetable stock, whisking to blend the curry paste into a smooth, creamy broth.
Simmer with potstickers: Bring the mixture to a gentle boil. Add the frozen potstickers, reduce heat to a simmer, and cook uncovered for about 6–8 minutes until they are heated through and the soup has slightly thickened.
Finish: Stir in the fresh spinach and lime juice until the spinach wilts but stays bright green.
Serve hot, garnished with fresh cilantro.

Servings and timing

Servings: Approximately 6 bowls
Prep time: About 10 minutes
Cooking time: About 15 minutes
Total time: Around 25 minutes

Variations

Protein twist: Add cooked shrimp, shredded rotisserie chicken, or tofu cubes for added protein.
Spicier version: Stir in sliced chili peppers or an extra spoon of curry paste for more heat.
Different dumplings: Try with gyoza, wontons, or even mini ravioli for a fun twist.
Add noodles: Toss in rice noodles or soba for an extra-filling meal.
Herb boost: Add Thai basil or mint for a unique layer of freshness.

Storage/Reheating

Refrigerator: Cool leftover soup to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days.
Reheating: Warm gently on the stove over medium heat so the soup doesn’t boil vigorously. Add extra broth or a splash of coconut milk if the broth thickens too much when reheating.
Freezing: For best texture, freeze the broth separately (without potstickers). Thaw and add freshly frozen potstickers when reheating so they don’t become overly soft.

FAQs

What type of potstickers work best in this soup?

You can use any frozen potstickers you like — vegetable, pork, chicken, or mixed fillings all work well. Smaller potstickers tend to be easier to eat in soup.

Can I make this soup vegan?

Yes. Use vegetable stock and ensure your potstickers are plant-based. Coconut milk is already vegan, so this soup adapts easily.

How spicy is this soup?

The soup’s heat level depends on the amount and brand of red curry paste you use. Start with less for a mild flavor, then add more if you prefer extra spice.

Can I add other vegetables?

Absolutely. Feel free to add sliced mushrooms, bok choy, carrots, or even napa cabbage to boost nutrition and texture.

Can I use fresh dumplings instead of frozen potstickers?

Yes — fresh dumplings cook quickly. Add them near the end of cooking and check for doneness as they may cook faster than frozen.

Can this be prepared ahead of time?

Yes. Prepare the broth and store it separately. Add potstickers and spinach just before serving to prevent them from becoming mushy.

Is this gluten-free?

If you choose gluten-free potstickers and check that your curry paste does not contain wheat, the soup can be gluten-free.

Can I use coconut milk alternatives?

Full-fat canned coconut milk gives the creamiest result. You could try light coconut milk for lower fat, but the broth will be less rich.

What can I serve with this soup?

This soup is hearty on its own, but it can be served with a side salad, steamed rice, or simple spring rolls for a fuller meal.

How do I adjust the flavor if it’s too rich?

Add a splash of lime juice or extra broth to balance richness. A pinch of salt or splash of soy sauce can also enhance depth without overpowering the Thai flavors.

Conclusion

This Thai potsticker coconut soup is a delicious fusion of creamy Thai-style broth and satisfying potstickers — perfect for an easy weeknight dinner or cozy lunch. With its quick preparation, flexible ingredients, and bold flavors, it’s a recipe you’ll return to again and again.