Thai Coconut Red Curry Potsticker Soup

On the menu tonight, Thai Coconut Curry Potsticker Soup!

I’ve made this a few times and it’s always a hit. This is similar to the other coconut curry soups that I’ve made, but this one has potstickers, which makes it an even easier soup to make because you aren’t cooking and de-boning chicken.

Some curries can be pretty spicy. This version doesn’t have a lot of spicy heat, but you could definitely add some Thai chilies, serrano peppers, fresno chili oil, or fresno chili peppers to this to add some heat.

Once you make this, you’ll wonder why you haven’t been making this part your regular meal rotation. Play around with the brand of red curry paste and try different varieties.

For the garnish, you can’t go wrong with some lime wedges or chopped scallions.

The next time you make a pot of soup, I hope you will try this recipe and let me know how it turns out.

Print Recipe

Thai Coconut Curry Potsticker Soup

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Thai Coconut Curry Potsticker Soup

Ingredients

• 4 cups chicken broth
• 2 cloves garlic, minced
• 1" piece fresh, peeled ginger
• 2 stalks lemongrass, cut into 3" sections
• 1 tsp lime zest
• 2 Tbsp red curry paste
• 3 Tbsp fish sauce
• 3 (13.5 oz) cans coconut milk
• 1 Red bell pepper, diced
• 1 Vidalia onion, diced
• 1/2 lb fresh shiitake mushrooms, sliced (can substitute baby bella mushrooms)
• 1 lb frozen chicken potstickers
• 2 Tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1

In a large heavy pot, add the garlic, ginger, lemon grass, lime zest, red curry paste and chicken broth over high heat

2

Bring to a boil, then reduce to a simmer

3

Remove the ginger, and lemongrass from the soup using a slotted spoon

4

Add the fish sauce, coconut milk, bell pepper, onions, shiitake mushrooms, and frozen potstickers

5

Cook 8-10 minutes, making sure the potstickers are heated through

6

Stir in the lime juice and cilantro

7

Taste and adjust the seasoning as needed

8

Serve and enjoy!

9

Garnish the soup with Thai chili peppers, fresh cilantro leaves, scallions, and lime wedges

Notes

Depending on the brand of curry paste, you may need a little more.