Name: Thai Coconut Potsticker Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon vegetable oil; 1 small onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste; 4 cups chicken broth; 1 (14 oz) can coconut milk; 1 tablespoon fish sauce; 12 frozen pork or vegetable potstickers (or dumplings); 1 cup sliced mushrooms; 1 red bell pepper, thinly sliced; 1 cup snap peas or snow peas; Juice of 1 lime; Fresh cilantro and sliced green onions, for garnish; Optional: sliced red chili for extra heat

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I recently made the Thai Coconut Potsticker Soup. This vibrant soup features tender potstickers simmered in a fragrant broth infused with creamy coconut milk, lime, ginger, and Thai spices. It’s a comforting yet fresh bowl that’s easy to prepare and full of bold flavors.

Thai Coconut Potsticker Soup

Why I’ll Love This Recipe

I love the way this soup combines the soft, flavorful potstickers with a rich, aromatic coconut broth that’s both creamy and tangy. The ginger and lime add brightness, while the spices bring a gentle heat that warms me up. It’s perfect for a quick dinner or a satisfying lunch, especially when I want something cozy but exotic.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Potstickers (frozen or fresh)
Coconut milk
Chicken broth
Lime juice and zest
Fresh ginger, minced
Garlic cloves, minced
Soy sauce or tamari
Red curry paste
Brown sugar
Green onions, sliced
Fresh cilantro
Red pepper flakes or sliced chili (optional for heat)

directions

I heat a large pot over medium heat and add coconut milk, chicken broth, lime zest, ginger, garlic, soy sauce, curry paste, and brown sugar. I whisk to combine and bring the broth to a simmer.
I add frozen potstickers to the simmering broth and cook according to package instructions until heated through and tender.
I stir in fresh lime juice for brightness and adjust seasoning with salt or more soy sauce as needed.
I ladle soup into bowls and garnish with sliced green onions, fresh cilantro, and optional chili flakes or fresh chili for a spicy kick.

Servings and timing

This recipe serves about 4 people. Prep time is roughly 10 minutes, with cooking time around 15 minutes, totaling approximately 25 minutes.

Variations

I swap chicken or vegetable potstickers based on preference.
I add baby spinach or bok choy for extra greens.
I sometimes use red or green curry paste to vary the heat and flavor intensity.
For vegan options, I use vegetable broth and tofu potstickers.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I reheat gently on the stove, adding a splash of broth or coconut milk if the soup thickens too much. Potstickers may lose some texture but remain tasty.

FAQs

Can I use homemade potstickers?

Yes—homemade or store-bought work well. Adjust cooking time depending on whether they are fresh or frozen.

What if I don’t have coconut milk?

I can substitute with heavy cream for richness, or use coconut cream diluted with water for a lighter option.

How spicy is this soup?

It’s mildly spicy by default, but I control the heat by adjusting the amount of curry paste and chili flakes.

Can I freeze leftovers?

Freezing is possible, but potstickers may lose texture and become soggy when thawed.

What sides pair well with this soup?

I enjoy serving it with steamed jasmine rice, spring rolls, or a simple cucumber salad.

Conclusion

I find this Thai Coconut Potsticker Soup to be a flavorful and comforting bowl that’s quick to prepare yet impressive in taste. The creamy coconut broth paired with tender potstickers and bright lime makes it a satisfying meal any day of the week.