I made a Coconut Curry Potsticker Soup that uses a simple trick to marry Thai coconut curry flavors with tender potstickers and the freshest ingredients in under 30 minutes.
I never thought frozen potstickers could be this thrilling until I discovered the flavor duo of coconut milk and red curry paste in a single bowl. My Coconut Curry Potsticker Soup has a little trick I keep to myself when I want something fast but wildly flavorful.
It’s got the chew of dumplings and the richness of coconut, with lime cutting through like a tiny reveal. This Easy Thai Coconut Soup reads like comfort but hits more like an unexpected flavor cliff, so if you like quick thrills in a bowl this is for you.
Ingredients
- Potstickers: add protein and carbs, can be filling and give comforting texture.
- Coconut milk: creamy, rich in saturated fat and calories, adds silky mouthfeel and sweetness.
- Red curry paste: packs spicy, savory umami, concentrates flavor without extra calories.
- Broth: low calorie base, brings saltiness, can be high in sodium so watch it.
- Ginger: warming, helps digestion and adds bright peppery zing to the soup.
- Bok choy: leafy greens full of vitamins A and C, adds crunch and fiber.
- Mushrooms: give savory depth, low cal, source of fiber and umami goodness.
- Lime juice: brightens, adds acidity and vitamin C, balances rich coconut flavors.
Ingredient Quantities
- 12 to 16 frozen pork or vegetable potstickers (about 1 lb)
- 1 (13.5 to 14 oz) can full fat coconut milk
- 4 cups low sodium chicken or vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional but adds great flavor)
- 1 tablespoon brown sugar or palm sugar
- 1 tablespoon neutral oil (vegetable or canola)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup sliced mushrooms (shiitake or cremini)
- 2 cups baby bok choy or baby spinach, roughly chopped
- 2 scallions, thinly sliced
- 1 tablespoon fresh lime juice plus lime wedges for serving
- 1 teaspoon toasted sesame oil
- Fresh cilantro leaves for garnish
- Salt and black pepper to taste
- Sriracha or red pepper flakes for heat, optional
How to Make this
1. Prep everything first so you move fast: slice mushrooms, roughly chop baby bok choy or spinach, thinly slice scallions, mince garlic and grate ginger, open the coconut milk and give it a good stir so the cream and liquid are combined.
2. Heat 1 tablespoon oil in a large wide pot over medium high. Add the frozen potstickers in a single layer and fry until the bottoms are nicely golden, about 2 to 3 minutes. Dont overcrowd the pan, do this in batches if needed. Remove potstickers to a plate — they’ll finish cooking in the broth.
3. Lower heat to medium, add the garlic and ginger to the same pot with the browned bits, cook 30 seconds until fragrant. Stir in 2 tablespoons red curry paste and cook 20 to 30 seconds to bloom the flavors.
4. Add 1 cup sliced mushrooms and cook 2 to 3 minutes until they soften. Pour in the can of coconut milk and 4 cups broth, scraping up any brown bits from the bottom. Stir in 1 tablespoon soy sauce, 1 tablespoon fish sauce (if using), and 1 tablespoon brown sugar. Bring to a gentle simmer.
5. Return the fried potstickers to the simmering soup, reduce heat to medium low, cover and simmer 4 to 6 minutes until potstickers are cooked through and heated. If you skipped frying, you can add frozen potstickers straight to the simmering soup and cook about 6 to 8 minutes, stirring gently.
6. Add the chopped bok choy or spinach and half the sliced scallions, cook another 1 to 2 minutes until the greens just wilt.
7. Remove from heat, stir in 1 tablespoon fresh lime juice and 1 teaspoon toasted sesame oil, then taste and adjust salt and pepper. Add Sriracha or red pepper flakes if you want extra heat.
8. Ladle into bowls, top with the remaining scallions and a generous sprinkle of fresh cilantro, serve with lime wedges on the side. Enjoy while it’s hot.
Equipment Needed
1. Large wide pot (6 to 8 qt)
2. Spatula and tongs for frying and moving potstickers
3. Cutting board
4. Chef’s knife
5. Measuring spoons and a 1 cup measuring cup
6. Can opener (for the coconut milk)
7. Ladle for serving
8. Plate or shallow bowl to rest the fried potstickers and a couple small bowls for prepped aromatics (garlic, ginger, scallions)
FAQ
Easy Potsticker Soup With Thai Coconut Curry Flavor Recipe Substitutions and Variations
- Potstickers: swap with frozen gyoza or wontons, fresh dumplings, or for a veg option use firm tofu cubes or frozen ravioli, they all hold up in the broth.
- Full fat coconut milk: use light coconut milk to cut calories, or dilute coconut cream 1:1 with water to get the same richness, or try unsweetened almond or cashew milk plus a little coconut extract for coconut flavor.
- Red curry paste: use green or yellow curry paste for a different Thai taste, or if you got none, mix 1–2 tbsp sambal oelek with 1 tsp paprika and 1/2 tsp ground coriander to mimic heat and color.
- Fish sauce: replace with soy sauce or tamari for a vegetarian swap, or dissolve 1/2 tsp miso in a splash of broth for umami, or use coconut aminos for a milder, gluten free option.
Pro Tips
– Get the potstickers properly crispy first. Heat the oil until it’s nearly smoking, work in small batches, and don’t crowd the pan. If you try to do them all at once they’ll steam not brown. Press them gently with a spatula for better contact with the pan.
– Really bloom the curry paste in the oil with the garlic and ginger so the flavors open up. Cook it until fragrant and slightly darker, but dont burn it. A tiny splash of the coconut cream into the paste while you fry helps pull out the aromatics.
– Keep the coconut milk silky by avoiding a hard boil. Gentle simmering is key. If the soup looks like it’s starting to separate, take it off the heat and whisk in a little cold broth or lime juice to bring it back together.
– If you want deeper savory flavor or need a veg option, swap fish sauce for a spoon of white miso or a teaspoon of mushroom powder plus a splash of soy. And if you like a slightly thicker broth, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in at the end while simmering a minute or two.
Easy Potsticker Soup With Thai Coconut Curry Flavor Recipe
I made a Coconut Curry Potsticker Soup that uses a simple trick to marry Thai coconut curry flavors with tender potstickers and the freshest ingredients in under 30 minutes.
4
servings
560
kcal
Equipment: 1. Large wide pot (6 to 8 qt)
2. Spatula and tongs for frying and moving potstickers
3. Cutting board
4. Chef’s knife
5. Measuring spoons and a 1 cup measuring cup
6. Can opener (for the coconut milk)
7. Ladle for serving
8. Plate or shallow bowl to rest the fried potstickers and a couple small bowls for prepped aromatics (garlic, ginger, scallions)
Ingredients
12 to 16 frozen pork or vegetable potstickers (about 1 lb)
1 (13.5 to 14 oz) can full fat coconut milk
4 cups low sodium chicken or vegetable broth
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon fish sauce (optional but adds great flavor)
1 tablespoon brown sugar or palm sugar
1 tablespoon neutral oil (vegetable or canola)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup sliced mushrooms (shiitake or cremini)
2 cups baby bok choy or baby spinach, roughly chopped
2 scallions, thinly sliced
1 tablespoon fresh lime juice plus lime wedges for serving
1 teaspoon toasted sesame oil
Fresh cilantro leaves for garnish
Salt and black pepper to taste
Sriracha or red pepper flakes for heat, optional
Directions
- Prep everything first so you move fast: slice mushrooms, roughly chop baby bok choy or spinach, thinly slice scallions, mince garlic and grate ginger, open the coconut milk and give it a good stir so the cream and liquid are combined.
- Heat 1 tablespoon oil in a large wide pot over medium high. Add the frozen potstickers in a single layer and fry until the bottoms are nicely golden, about 2 to 3 minutes. Dont overcrowd the pan, do this in batches if needed. Remove potstickers to a plate — they’ll finish cooking in the broth.
- Lower heat to medium, add the garlic and ginger to the same pot with the browned bits, cook 30 seconds until fragrant. Stir in 2 tablespoons red curry paste and cook 20 to 30 seconds to bloom the flavors.
- Add 1 cup sliced mushrooms and cook 2 to 3 minutes until they soften. Pour in the can of coconut milk and 4 cups broth, scraping up any brown bits from the bottom. Stir in 1 tablespoon soy sauce, 1 tablespoon fish sauce (if using), and 1 tablespoon brown sugar. Bring to a gentle simmer.
- Return the fried potstickers to the simmering soup, reduce heat to medium low, cover and simmer 4 to 6 minutes until potstickers are cooked through and heated. If you skipped frying, you can add frozen potstickers straight to the simmering soup and cook about 6 to 8 minutes, stirring gently.
- Add the chopped bok choy or spinach and half the sliced scallions, cook another 1 to 2 minutes until the greens just wilt.
- Remove from heat, stir in 1 tablespoon fresh lime juice and 1 teaspoon toasted sesame oil, then taste and adjust salt and pepper. Add Sriracha or red pepper flakes if you want extra heat.
- Ladle into bowls, top with the remaining scallions and a generous sprinkle of fresh cilantro, serve with lime wedges on the side. Enjoy while it’s hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 520g
- Total number of serves: 4
- Calories: 560kcal
- Fat: 32g
- Saturated Fat: 15g
- Trans Fat: 0.2g
- Polyunsaturated: 6g
- Monounsaturated: 10.8g
- Cholesterol: 40mg
- Sodium: 1050mg
- Potassium: 750mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 6g
- Protein: 17g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 120mg
- Iron: 3mg
