This Thai Coconut Potsticker Soup is cozy, creamy, and has that takeout-meets-homemade magic. It’s quick to make, super comforting, and packed with flavor.
You get silky coconut broth, soft potstickers, fresh veggies, and a little heat—all in one big warm bowl. It’s like a hug in soup form.
Why I Love This Recipe
I first made this soup on a rainy night when I needed something fast and soul-soothing. I had a bag of frozen potstickers in the freezer and a can of coconut milk in the pantry—and the rest just came together. Since then, it’s been a regular in my kitchen. Here’s why it’s a favorite:
- You only need one pot
- It’s ready in under 30 minutes
- Tastes like takeout, but fresher
- It’s a fun twist on classic dumpling soup
- You can tweak it depending on what you have at home
Servings: 4
Total Time: 30 minutes
What You’ll Need
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 tablespoon red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional)
- 10 frozen potstickers (vegetable or chicken)
- Juice of 1 lime
- 2 green onions, chopped
- Small handful of fresh cilantro, chopped
- Red pepper flakes, to taste
- Lime wedges, for serving
Pro Tips
- Don’t thaw the potstickers—they go straight from freezer to soup.
- Use full-fat coconut milk for the best creamy texture.
- Slice your veggies thin so they cook quickly and evenly.
- Add the lime juice at the end to keep the flavor fresh.
- Taste the broth before serving and adjust with more soy sauce or lime as needed.
Tools Needed
- Large Dutch oven or soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cup
Substitutions and Variations
- Use frozen wontons or mini dumplings instead of potstickers
- Swap the red curry paste for green curry paste if preferred
- Use chicken broth instead of vegetable broth
- Add spinach or baby bok choy at the end for extra greens
- Leave out fish sauce for a fully vegetarian version
Make Ahead Tips
You can chop all the veggies and store them in the fridge the day before. The broth can also be made ahead—just reheat and add the potstickers right before serving.
Recipe Instructions
Step 1: Sauté the aromatics
Heat 1 tablespoon sesame oil in a large Dutch oven over medium heat. Add 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 thinly sliced onion. Cook for about 2–3 minutes until fragrant and soft.
Step 2: Add veggies and curry paste
Add 1 thinly sliced red bell pepper, 1 julienned carrot, and 1 tablespoon red curry paste. Stir and cook for 2–3 minutes until the veggies start to soften and the curry paste is well mixed.
Step 3: Pour in broth and coconut milk
Pour in 4 cups vegetable broth and 1 can (13.5 oz) coconut milk. Stir until combined. Add 1 tablespoon soy sauce and 1 teaspoon fish sauce (if using). Bring to a gentle simmer.
Step 4: Add the potstickers
Carefully drop in 10 frozen potstickers. Let them simmer in the broth for 8–10 minutes or until fully cooked and tender.
Step 5: Finish with lime, herbs, and spice
Turn off the heat. Stir in the juice of 1 lime, 2 chopped green onions, and a small handful of chopped cilantro. Sprinkle with red pepper flakes to taste.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The potstickers may soften a bit more but will still taste great. Reheat gently on the stove or microwave.
Macros Information (Per Serving – 1/4 of recipe)
Estimated values only
- Calories: 375
- Protein: 9g
- Carbs: 35g
- Fat: 22g
- Fiber: 4g
- Sugar: 5g
Why This Recipe Works (Quick Science)
The coconut milk adds richness and balances out the heat from the curry paste. The starch from the potstickers helps slightly thicken the broth, giving it a comforting, velvety texture. Lime juice at the end brightens everything up, keeping the flavors fresh and vibrant.
Common Mistakes
- Boiling the potstickers too hard: This can break them apart. Keep the soup at a gentle simmer.
- Skipping the lime juice: It seems small, but it makes a big difference in flavor.
- Not tasting as you go: Everyone’s curry paste is different—taste and adjust before serving.
What to Serve With
- Crisp Thai cucumber salad
- Crunchy sesame crackers or rice crackers
- Jasmine or sticky rice on the side
- Thai iced tea or coconut water
FAQ
Can I use fresh potstickers instead of frozen?
Yes! Just reduce the cooking time by a few minutes.
Is it spicy?
It has a mild kick. You can adjust the red curry paste or skip the red pepper flakes for less heat.
Can I freeze it?
It’s best fresh, but you can freeze the broth without the potstickers. Add those fresh when reheating.
Final Thoughts
If you’re craving something cozy, flavorful, and satisfying—this Thai Coconut Potsticker Soup has you covered. It’s quick, comforting, and easy enough to whip up any night of the week. Give it a try, and if you do, drop a comment below—I’d love to hear how it turned out or answer any questions!