Go Back
- 12 frozen vegetable potstickers - 1 can (14 oz) coconut milk - 2 cups vegetable broth These main ingredients form the base of your soup. The frozen vegetable potstickers add texture and taste. Coconut milk brings a creamy richness. Vegetable broth adds depth and flavor. Together, they create a cozy, comforting soup. - 1 tablespoon red curry paste - 1 tablespoon soy sauce - 1 tablespoon lime juice These flavor enhancers lift the dish. Red curry paste gives a spicy kick. Soy sauce adds umami and saltiness. Lime juice brings brightness and balance. Each ingredient plays a key role in making the soup vibrant and delicious. - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 red bell pepper, thinly sliced - 1 cup snap peas Fresh vegetables add color and nutrients. Ginger and garlic give warmth and aroma. Red bell pepper adds sweetness and crunch. Snap peas offer snap and freshness. These veggies not only enhance flavor but also make the soup visually appealing. When you gather these ingredients, you prepare for a delightful cooking experience. Each component adds its unique touch to the soup. You'll find joy in each step as the flavors come together. {{ingredient_image_1}} To start, take a large pot. Combine the vegetable broth, coconut milk, red curry paste, soy sauce, lime juice, grated ginger, and minced garlic. Stir well to mix everything together. Place the pot over medium heat and bring it to a gentle simmer. This step sets the base for a rich, creamy soup full of flavor. Once your broth is simmering, it's time to add the frozen potstickers. Carefully drop them into the pot. Let them cook for about 5 to 7 minutes. You'll know they are ready when they are heated through and tender. Keep the heat steady, so the soup remains at a gentle simmer. After the potstickers are heated, it's time to add some color and crunch. Toss in the thinly sliced red bell pepper and snap peas. Stir them into the soup and cook for another 3 to 4 minutes. You want the vegetables to be tender but still crisp. This adds a nice texture to your soup and makes it even more enjoyable. To make this soup shine, adjust the salt and pepper. Start with a small pinch. Taste the soup, then add more if needed. You want it flavorful but not too salty. Balancing spice is key. Red curry paste brings heat, but you control how much. If you like it spicy, add more paste. If you prefer it milder, start with less. Remember, you can always add but can't take away. Simmering is your best friend here. Cook the broth on medium heat. This keeps flavors bright and fresh. Too high a heat can burn the garlic or ginger. Ensure the potstickers heat through well. They need about 5-7 minutes in the soup. Don't rush; give them time to soak up all the flavors. Garnishing adds a fun touch. I love using chopped green onions and fresh cilantro. They add color and a burst of flavor. Scatter these on top just before serving. Consider other toppings too. A squeeze of lime adds brightness. Crushed nuts can add crunch. Experiment with what you enjoy most! Pro Tips Use Fresh Ingredients: Fresh vegetables add a vibrant flavor and texture to the soup. Try to use seasonal produce for the best taste. Customize the Spice Level: Adjust the amount of red curry paste based on your spice preference. Start with a small amount and add more as needed. Make it a Meal: To turn this soup into a heartier dish, consider adding some cooked noodles or tofu for added protein and substance. Garnish for Presentation: Fresh herbs and green onions not only enhance flavor but also make your soup visually appealing. Don’t skip the garnish! {{image_2}} You can change the protein in this soup easily. Adding chicken gives it a hearty touch. Simply chop cooked chicken and stir it in. Shrimp is another tasty option. Cook shrimp until pink and add it to the pot. For a vegetarian choice, tofu works well. Use firm tofu, cut into cubes, and add it with the potstickers. Each protein option adds a different flavor and texture. The spice level can change the whole soup. If you want more heat, try adding more red curry paste. Start with a little, then taste as you go. For extra kick, toss in sliced chili peppers. If you need less spice, reduce the curry paste. Always adjust to match your taste. It’s your soup, so make it how you like! Feel free to swap out vegetables based on what you have. Broccoli, carrots, or bok choy can replace bell peppers or snap peas. These options add crunch and color. You can pick seasonal vegetables too. In the winter, use root veggies for a warm touch. In the summer, try zucchini or corn. Be creative with what you find! Store any leftover soup in an airtight container. This keeps it fresh and safe. The soup lasts up to three days in the fridge. Make sure to let it cool down before sealing it. For long-term storage, freeze the potstickers and soup separately. This helps keep their textures. Place the potstickers in a freezer bag. Lay them flat to save space. For the soup, use a freezer-safe container. Label it with the date. When you want to eat, thaw the soup overnight in the fridge. You can do the same for the potstickers. This way, you keep the best taste and texture. To reheat, use a pot on low heat. Stir gently to avoid burning. You can also use the microwave. Heat in short bursts, stirring in between. For potstickers, pan-frying works great. Heat a little oil in a pan. Cook until golden brown and heated through. This helps keep them crispy, just like when you first made them. You can use several options if you need a substitute for coconut milk. - Almond milk works well, but it has a lighter taste. - Soy milk is another choice; it adds creaminess without coconut flavor. - Oat milk is a great non-dairy option, too; it has a mild taste. - If you prefer dairy, whole milk can work, but it changes the flavor. When using these alternatives, keep in mind that coconut milk adds a rich, creamy taste. So, you might want to add a bit more flavor, like a touch of vanilla or some extra spices, to make up for it. Yes, you can make this soup ahead of time. - Prep the soup by cooking it fully, then let it cool. Store it in a container in the fridge. - It will last for about 3 days in the fridge. If you want to store it longer, you can freeze it. - Just make sure to freeze the soup without the potstickers. - When you want to eat it, thaw it in the fridge overnight, then add the potstickers and heat it up. This soup pairs well with many dishes. - You can serve it with jasmine rice for a filling meal. - A fresh salad with lime dressing adds a nice crunch. - For a unique twist, offer some spring rolls on the side. These options not only complement the soup but also add different textures and flavors to your meal. This recipe for Thai Potsticker Coconut Soup combines frozen potstickers, rich broth, and fresh veggies. You learned how to prepare a flavorful soup from scratch, enhance it with spices, and add tasty garnishes. Don’t hesitate to adjust ingredients to your taste. This dish is simple, delicious, and great for sharing. Enjoy creating your own version and impressing friends or family with your new cooking skills. A warm bowl of this soup can brighten any day. Let it spark your creativity in the kitchen!

Thai Potsticker Coconut Soup

A flavorful and comforting soup featuring vegetable potstickers in a creamy coconut broth with vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 12 pieces frozen vegetable potstickers
  • 1 can coconut milk (14 oz)
  • 2 cups vegetable broth
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 piece red bell pepper, thinly sliced
  • 1 cup snap peas
  • 1 green onion chopped (for garnish)
  • 1 bunch fresh cilantro leaves (for garnish)
  • to taste salt and pepper

Instructions
 

  • In a large pot, combine the vegetable broth, coconut milk, red curry paste, soy sauce, lime juice, ginger, and garlic. Stir well to combine and bring to a gentle simmer over medium heat.
  • Once the soup is simmering, carefully add the frozen potstickers. Let them cook for about 5-7 minutes or until heated through.
  • After the potstickers are heated, add the sliced red bell pepper and snap peas. Cook for an additional 3-4 minutes, until vegetables are tender but still crisp.
  • Taste the soup and adjust seasoning with salt and pepper as desired.
  • Ladle the soup into individual bowls. Garnish with chopped green onion and fresh cilantro leaves before serving.

Notes

Adjust the seasoning to your taste.
Keyword coconut, potstickers, soup, vegetarian