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A steaming bowl of Thai Potsticker Soup with coconut milk, red curry, and fresh cilantro

Thai Potsticker Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 385 kcal

Ingredients
  

  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic , minced
  • 4 cups low -sodium chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • 16 -20 frozen potstickers (pork, chicken, or vegetable)
  • 1 cup sliced shiitake mushrooms
  • 2 cups baby spinach
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions , thinly sliced

Instructions
 

  • Heat vegetable oil in a large pot or Dutch oven over medium heat.
  • Add the red curry paste, grated ginger, and minced garlic; sauté for 2 minutes until fragrant.
  • Whisk in the chicken broth and coconut milk, ensuring the curry paste is fully incorporated.
  • Stir in the fish sauce and brown sugar, then bring the liquid to a gentle simmer.
  • Add the frozen potstickers and sliced mushrooms to the pot.
  • Simmer for 6 to 8 minutes, or until the potstickers are heated through and float to the surface.
  • Stir in the baby spinach and lime juice, cooking for 1 minute until the spinach is just wilted.
  • Remove from heat and serve immediately, garnished with chopped cilantro and sliced green onions.