Thai Coconut Potsticker Soup Recipe

I just made a Coconut Curry Potsticker Soup that turns ordinary potstickers into something scandalously good, so scroll on and try not to drool.

I’m obsessed with this Thai Potsticker Soup because it hits every chewy, slurpy, spicy note I want when I’m starving. The broth is thick and a little wild from full fat coconut milk and red curry paste, not boring clear soup.

I love the way potstickers stay pillowy while the broth screams with ginger and garlic notes in my head. It’s messy, slurpy, kind of decadent, and perfect for nights I need something that actually tastes like something.

But mostly I crave that mix of tender dumplings and creamy, spicy coconut. I want it right now, fork optional.

Ingredients

• Potstickers: chewy pockets of protein, hearty and comforting in every spoonful.
• Neutral oil: browns stuff without messing with flavors, simple and reliable.
• Sesame oil: nutty finish, tiny luxury that makes it feel special.
• Ginger: bright spice, cuts the richness and wakes up your nose.
• Garlic: savory backbone, it’s cozy and makes everything taste homey.
• Red curry paste: spicy, aromatic kick that makes the broth sing.
• Coconut milk: creamy, lush texture that soothes the heat.
• Broth: watery base that keeps things slurpable and not too thick.
• Fish sauce: salty umami punch, small amount goes a long way.
• Soy sauce: deep savory saltiness, grounds the other flavors.
• Brown sugar: sweet counterpoint, tames the curry heat just enough.
• Mushrooms: meaty chew and earthy notes, great texture contrast.
• Bok choy or spinach: green freshness, adds lightness and color.
• Green onion whites: savory base; greens: fresh, oniony finish.
• Cilantro: bright herby pop, messy but totally worth it.
• Basil: sweet herbal lift, use if you want that Thai twist.
• Lime juice: zippy acidity, it’s the wake-up call for the soup.
• Chili paste or flakes: adjustable heat, bring it up or down.
• Salt and pepper: basic seasoning, tweak to make it yours.

Ingredient Quantities

• 1 pound pork or chicken potstickers (about 16 frozen or fresh)
• 1 tablespoon neutral oil (vegetable or canola)
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 2 tablespoons red curry paste
• 1 can (14 ounces) full fat coconut milk
• 3 cups low sodium chicken or vegetable broth
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar or palm sugar
• 8 ounces mushrooms, sliced (shiitake or cremini)
• 2 cups baby bok choy or 4 cups baby spinach, roughly chopped
• 3 green onions, sliced (whites and greens separated)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh Thai basil or regular basil leaves, optional
• 2 tablespoons fresh lime juice (about 1 lime) plus lime wedges for serving
• 1 teaspoon chili paste or red pepper flakes, more to taste
• Salt and black pepper to taste

How to Make this

1. Heat the neutral oil and sesame oil in a large pot over medium heat, add the grated ginger and minced garlic and cook 30-45 seconds until fragrant but not brown.

2. Stir in the red curry paste and chili paste, cook 1 minute to bloom the flavors, scraping the bottom so nothing sticks.

3. Pour in the coconut milk and chicken or veggie broth, whisk gently to combine, then add fish sauce, soy sauce and brown sugar; bring to a simmer.

4. Add the sliced mushrooms and simmer 4 to 5 minutes until they soften and the broth smells deeply savory.

5. While the broth simmers, cook the potstickers: in a nonstick skillet heat a little neutral oil over medium-high, add frozen or fresh potstickers in a single layer, fry 1-2 minutes until bottoms are golden, then add 1/4 cup water, cover and steam until heated through (about 4-6 minutes for frozen, less for fresh). If you prefer, you can also steam them directly in the soup later.

6. Once potstickers are cooked, transfer them to the soup pot and simmer together 2-3 minutes so they soak up the flavors; if you steamed them in the broth skip the separate skillet step.

7. Stir in the chopped baby bok choy or spinach and the white parts of the green onions, simmer just until greens are wilted, about 1-2 minutes. Taste and adjust salt, pepper, more fish sauce or a pinch more sugar if needed.

8. Turn off the heat, add fresh lime juice, cilantro and basil leaves and the green onion greens. Give everything a gentle stir so herbs stay bright.

9. Serve hot with extra lime wedges and more chili flakes or paste on the side for heat. Tip: to keep potstickers crispy longer, keep them separate until serving and add to bowls just before ladling the hot soup over them.

Equipment Needed

1. Large heavy-bottomed pot (for the soup)
2. Nonstick skillet with a lid (to fry then steam the potstickers)
3. Wooden spoon or silicone spatula (for stirring and scraping)
4. Whisk (to blend coconut milk and broth smoothly)
5. Chef’s knife and cutting board (for mushrooms, greens and herbs)
6. Tongs or slotted spatula (to transfer potstickers without breaking them)
7. Measuring cups and spoons (for curry paste, sauces and sugar)
8. Ladle and soup bowls (for serving; lime wedges go in the bowls)
9. Citrus juicer or reamer (makes getting the lime juice easy)

FAQ

Thai Coconut Potsticker Soup Recipe Substitutions and Variations

• Potstickers: use frozen gyoza, wontons, or even small ravioli if you want a shortcut; for a vegetarian option try tofu pockets or dumplings filled with veggies.
• Coconut milk: swap with light coconut milk or 50/50 coconut milk and heavy cream for richness; for less coconut flavor use whole milk or oat milk plus a splash of cream.
• Fish sauce: substitute soy sauce or tamari for a similar salty depth; for a closer umami try 1/2 tbsp soy + 1/2 tbsp Worcestershire or a splash of anchovy paste diluted in water.
• Mushrooms and greens: use button or portobello mushrooms if shiitake not available; swap bok choy/spinach with napa cabbage, kale (sliced thin), or Swiss chard for similar texture.

Pro Tips

1. Crisp potstickers need patience. Fry them in a single layer until bottoms are golden, then add just enough water to steam. Too much water makes them soggy, too little and they wont cook through. If you want them stay crisp longer, keep them separate from the soup and drop them into bowls right before ladling the broth over.

2. Bloom the curry paste and ginger well. Cook the paste with the aromatics until it smells really fragrant, not just warmed up. That little extra minute makes the broth taste deeper and less one-note. Scrape the pan so nothing burns though, it will make things bitter.

3. Layer flavor in the broth. Taste as you add fish sauce, soy and sugar. Add them bit by bit, because it is easy to overdo saltiness. If the soup is too salty or intense, a splash more coconut milk or a squeeze of lime will balance it out.

4. Add delicate greens and herbs at the end. Bok choy stems can go earlier but spinach, cilantro and basil need only seconds in hot liquid. Toss the herbs in off heat so they stay bright, otherwise they wilt and lose flavor.