why make this recipe
Thai Potsticker Soup is a delicious and comforting dish perfect for any time of year. This soup combines the rich flavors of coconut milk and spicy curry paste with the satisfying texture of potstickers. It’s a quick meal that’s easy to prepare, making it a great choice for busy weeknights. Plus, it’s packed with fresh vegetables that add brightness and nutrients, bringing a healthy twist to your dinner.
how to make Thai Potsticker Soup
Ingredients :
- Coconut milk
- Vegetable broth
- Potstickers
- Fresh spinach
- Carrots
- Bell pepper
- Onion
- Garlic
- Ginger
- Curry paste
- Soy sauce
- Lime juice
- Cilantro
Directions :
- In a large pot, heat some oil over medium heat and sauté chopped onion, minced garlic, and ginger until fragrant.
- Add sliced carrots and bell pepper, and cook for a few minutes until they start to soften.
- Stir in the curry paste and cook for an additional minute.
- Pour in the vegetable broth and coconut milk, and bring to a simmer.
- Add the potstickers and cook according to package instructions, usually about 5-7 minutes.
- Stir in the fresh spinach and soy sauce, cooking until the spinach wilts.
- Finish with lime juice and chopped cilantro before serving.
how to serve Thai Potsticker Soup
Serve the soup hot in bowls. You can garnish it with extra cilantro or lime wedges for added flavor. It pairs well with steamed rice or crusty bread, making for a hearty meal.
how to store Thai Potsticker Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over medium heat or in the microwave until hot.
tips to make Thai Potsticker Soup
- Adjust the level of curry paste to suit your spice preference.
- Use frozen potstickers for convenience; they cook well directly in the soup.
- Feel free to add other vegetables like mushrooms, zucchini, or snap peas for more variety.
variation
You can easily make this soup vegan by using vegetable broth and potstickers that do not contain meat. For a protein boost, consider adding tofu or cooked chicken.
FAQs
1. Can I use homemade potstickers?
Yes, you can use homemade potstickers! Just ensure they are cooked properly before adding them to the soup.
2. What can I substitute for coconut milk?
If you don’t have coconut milk, you can use almond milk or any other creamy non-dairy milk, but it may change the flavor slightly.
3. Can I freeze the soup?
Yes, the soup can be frozen. Let it cool completely, then store it in a freezer-safe container for up to 2 months.
Thai Potsticker Soup
Ingredients
Soup Base
- 1 can Coconut milk
- 4 cups Vegetable broth
- 2 tablespoons Curry paste Adjust to suit your spice preference
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
Vegetables
- 1 cup Fresh spinach
- 2 medium Carrots, sliced
- 1 medium Bell pepper, sliced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 inch Ginger, minced
Main Ingredients
- 12 oz Potstickers Use frozen for convenience
- 2 tablespoons Cilantro, chopped For garnish
Instructions
Preparation
- In a large pot, heat some oil over medium heat and sauté chopped onion, minced garlic, and ginger until fragrant.
- Add sliced carrots and bell pepper, and cook for a few minutes until they start to soften.
- Stir in the curry paste and cook for an additional minute.
- Pour in the vegetable broth and coconut milk, and bring to a simmer.
Cooking
- Add the potstickers and cook according to package instructions, usually about 5-7 minutes.
- Stir in the fresh spinach and soy sauce, cooking until the spinach wilts.
- Finish with lime juice and chopped cilantro before serving.