Why You’ll Love This Recipe

Thai Potsticker Soup is a vibrant, comforting dish that brings together the bold flavors of Thai cuisine with the heartiness of dumplings. Packed with ginger, garlic, coconut milk, and curry, this one-pot meal is quick to prepare and perfect for busy nights. The potstickers soak up the aromatic broth, creating a warm, flavorful soup that’s both satisfying and unique.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

frozen potstickers (pork, chicken, or vegetable)garlic (minced)fresh ginger (grated)onionscallionsred curry pastecoconut milkchicken or vegetable brothsoy saucesesame oilfish sauce (optional)lime juicecarrots (julienned or thinly sliced)spinach or baby bok choyfresh cilantro (for garnish)

directions

In a large pot, heat sesame oil over medium heat.

Add minced garlic, grated ginger, and chopped onion. Sauté until fragrant and translucent.

Stir in red curry paste and cook for 1 minute to release the flavors.

Pour in the broth and coconut milk, stirring until well combined.

Bring the mixture to a simmer and add soy sauce and fish sauce (if using).

Add the carrots and simmer for 5 minutes until slightly tender.

Gently add the frozen potstickers and cook according to package instructions, usually 5–7 minutes, until fully heated through.

Add spinach or baby bok choy and stir until wilted.

Finish with a squeeze of lime juice and top with fresh chopped cilantro and scallions.

Serve hot.

Servings and timing

This recipe serves approximately 4 people.
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: 25–30 minutes

Variations

Use shrimp or chicken dumplings for a different protein profile.

Add mushrooms, bell peppers, or snap peas for extra veggies.

Make it spicier by adding a sliced chili or extra curry paste.

Swap coconut milk with light coconut milk for a less rich version.

Top with crushed peanuts or chili oil for added texture and heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, adding extra broth if needed as dumplings may absorb some liquid.
Avoid freezing, as dumplings may become mushy when thawed.

FAQs

Can I use homemade dumplings?

Yes, just ensure they’re fully cooked in the broth and don’t fall apart.

Is this soup spicy?

It has a mild kick from red curry paste, but you can adjust to taste.

Can I use other types of broth?

Yes, both chicken and vegetable broth work well.

Can I make this soup vegetarian?

Absolutely—use vegetable broth, vegetable potstickers, and omit the fish sauce.

Do I need to thaw potstickers first?

No, they can be added to the soup frozen and will cook through as it simmers.

What can I substitute for coconut milk?

You can use half-and-half or oat milk, but the flavor will be less rich.

Is lime juice necessary?

Yes, it brightens the soup and balances the richness of the broth.

Can I prepare the base ahead of time?

Yes, you can make the broth and add the potstickers fresh when ready to serve.

Do I need to fry the potstickers first?

No, they go directly into the soup and become tender as they cook.

Can I use gyoza instead of potstickers?

Yes, gyoza work perfectly and offer a similar texture and flavor.

Conclusion

Thai Potsticker Soup is a flavorful fusion of dumpling comfort and Thai-inspired spice. Whether you’re craving a warm, soothing meal or want to impress with bold flavors in little time, this soup is your answer. Simple, delicious, and endlessly customizable, it’s a dish you’ll turn to whenever you need cozy with a kick.