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This Thai red curry potsticker soup comes together easily in 30 minutes and is bursting with rich coconut curry flavors.
If you’re craving a simple soup that’s big on flavor, this Thai red curry potsticker soup is here for you! ♡
It’s a delicious new twist on my favorite potsticker soup, made with a Thai-inspired creamy coconut red curry broth that pairs beautifully with a bag of frozen dumplings and your choice of veggies. It’s a super-simple recipe that comes together easily in less than 30 minutes. And you can use just about whatever kind of dumplings that you prefer here — meat, seafood, vegetarian, gluten-free, you pick!
On a freezing day like today here in Kansas City (currently in denial that it’s is 3°F outside!), this cozy soup is the perfect way to warm up. So grab your favorite dumplings and some curry paste and let’s make a quick batch!
Thai Red Curry Potsticker Soup Ingredients
Here are a few quick notes about the ingredients you will need to make this red curry soup:
Frozen potstickers: These delicious little dumplings are the heart of the dish and add wonderful texture and flavor to each bite. Feel free to use frozen meat or veggie dumplings, half-moons or pouches, with or without gluten…whatever you love best.
Veggies: I used a classic medley of diced onion, bell pepper and carrots in the batch photographed here, but feel free to add in any other veggies that you have on hand. (See more ideas below.)
Greens: I added in some baby spinach for a pop of extra color and nutrients, but chopped fresh kale or collard greens would also be great options.
Fresh garlic and ginger: This aromatic duo adds fresh savory flavor and a kick of heat (thank you ginger) to the broth. You can either mince the garlic and ginger or grate them into the soup.
Thai red curry paste: This richly-flavored paste adds a signature blend of chile, lemongrass and kefir lime to the curry soup. Keep in mind that heat levels can vary between brands of curry pastes, so if you’re sensitive to spice, you may want to start with less.
Chicken stock: Chicken stock forms the base for our soup, adding extra layers of savory flavors to the broth.
Coconut milk: Coconut milk adds a rich creamy flavor and velvety texture to the soup, balancing out the heat of the curry paste.
Lime juice: A generous splash of lime juice cuts through the richness of the broth and adds a refreshing tang to each bite. I highly recommend serving extra lime wedges alongside the soup for anyone who prefers extra citrus.
Toppings: Finally, I recommend some fresh toppings to balance out the heat and richness of the soup, such as chopped fresh cilantro, Thai basil and/or green onions. You could also sprinkle on some chopped peanuts or toasted coconut flakes too!
Recipe Variations
Here are a few more variations that you’re welcome to try with this dumpling soup recipe:
Add an extra protein: If you are using veggie dumplings, feel free to sauté some ground pork or chicken to add extra protein to the soup.
Add extra veggies: Add any other soup-friendly veggies that sound good, such as broccoli, cabbage, cauliflower, peas, sweet potatoes or zucchini.
Add fish sauce: Add a few shakes of fish sauce for an extra layer of umami flavor.
Add lemongrass: Simmer minced lemongrass or lemongrass paste into the broth for some additional fresh herbal notes.
Add palm sugar: Add a few teaspoons of palm sugar (or your desired sweetener) if you’d like a sweeter broth.
Use green curry paste: Swap Thai green curry paste in place of Thai red curry paste.
More Potsticker Soup Recipes
We’re clearly big fans of potsticker soups here at Gimme Some Oven. Here are a few of our other favorite recipes, if you’d like to give them a try!
This Thai red curry potsticker soup comes together easily in 30 minutes and is bursting with rich coconut curry flavors.
Ingredients
Scale
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
2 large handfuls fresh baby spinach
2 tablespoons fresh lime juice
garnishes: chopped fresh cilantro, lime wedges
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, spinach, lime juice and stir gently until the spinach has wilted and the potstickers are tender.
Season.Taste the broth and season with additional red curry paste, salt, pepper or lime juice if needed.
Serve.Serve immediately, garnished with lots of fresh cilantro, and enjoy!
I am looking forward to this recipe. I plan to use poblano instead of bell pepper and baby bok choy instead of spinach.
Is green curry paste less or more spicy? A friend cannot have spicy food. Can she use mild yellow curry paste?
This Thai Red Curry Potsticker Soup looks absolutely delicious! I love how simple yet flavorful it is, with the creamy coconut curry broth and the choice of veggies and dumplings. It’s the perfect cozy meal for a chilly day! Definitely going to try it soon
Made this last night for meat-less Monday, using veggie potstickers. I should have made a note on how much red curry paste I used, it was pleasantly spicy but I don’t think I’d want it more hot. Lovely texture, lovely mouth feel. Easy and delicious.
I love Thai food and this recipe did not disappoint! It was full of flavor and lots of healthy vegetables. I used 16 ounces of Bibigo frozen chicken and vegetable potstickers. I also added more red curry paste to make the soup spicier. It was delicious! I had a ton of leftovers as I’m an empty nester now. Next time, I’ll use only enough potstickers to make a single portion of soup for myself and duplicate for reheated portions. I found that the potstickers became a little mushy when reheating from the original batch. Thank you!
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I am looking forward to this recipe. I plan to use poblano instead of bell pepper and baby bok choy instead of spinach.
Is green curry paste less or more spicy? A friend cannot have spicy food. Can she use mild yellow curry paste?
I cant wait to make this!
This Thai Red Curry Potsticker Soup looks absolutely delicious! I love how simple yet flavorful it is, with the creamy coconut curry broth and the choice of veggies and dumplings. It’s the perfect cozy meal for a chilly day! Definitely going to try it soon
Made this last night for meat-less Monday, using veggie potstickers. I should have made a note on how much red curry paste I used, it was pleasantly spicy but I don’t think I’d want it more hot. Lovely texture, lovely mouth feel. Easy and delicious.
I love Thai food and this recipe did not disappoint! It was full of flavor and lots of healthy vegetables. I used 16 ounces of Bibigo frozen chicken and vegetable potstickers. I also added more red curry paste to make the soup spicier. It was delicious! I had a ton of leftovers as I’m an empty nester now. Next time, I’ll use only enough potstickers to make a single portion of soup for myself and duplicate for reheated portions. I found that the potstickers became a little mushy when reheating from the original batch. Thank you!