Thai Red Curry Potsticker Soup
Potsticker soup: craft this vibrant Thai Red Curry Potsticker Soup in under 30 minutes. A comforting, flavorful, and easy weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion (diced)
- 1 large red bell pepper (sliced into bite-size pieces)
- 2 medium carrots (sliced into bite-size pieces)
- 4 cloves garlic (minced)
- 2 tablespoons grated or minced fresh ginger
- 1-2 tablespoons Thai red curry paste (to taste)
- 4 cups chicken stock
- 1 (1-pound) bag frozen potstickers
- 1 (15-ounce) can full-fat coconut milk
Instructions
- Sauté. Heat oil in a large stockpot over medium-high heat. Add the onion, bell pepper, carrots and sauté for 6 to 7 minutes, stirring occasionally, until nearly tender. Add the garlic, ginger, red curry paste and sauté for 3 minutes, stirring frequently.
- Simmer. Add the chicken stock and stir to combine. Continue cooking until the soup reaches a boil.
- Cook the potstickers. Add the frozen potstickers to the soup and stir to combine. Add the coconut milk and stir gently until the potstickers are tender.
- Season. Taste the broth and season with additional red curry paste if needed.
- Serve. Serve immediately and enjoy!
Notes
- Don't overcrowd the pot when sautéing vegetables; work in batches if necessary to ensure even cooking and caramelization.
- Adjust the Thai red curry paste to your spice preference; start with less and add more if you like a bolder kick. I often add an extra half tablespoon for a richer flavor.
- For a richer broth, simmer the chicken stock for an additional 5-10 minutes before adding potstickers.
- If using raw chicken or pork potstickers, ensure they reach an internal temperature of 165°F (74°C) before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust the Thai red curry paste to your spice preference; start with less and add more if you like a bolder kick. I often add an extra half tablespoon for a richer flavor.
- For a richer broth, simmer the chicken stock for an additional 5-10 minutes before adding potstickers.
- If using raw chicken or pork potstickers, ensure they reach an internal temperature of 165°F (74°C) before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.