Red Curry Pot Sticker Soup
A fragrant, creamy broth studded with tender potstickers, bright bell pepper, and vibrant spinach, finished with a squeeze of lime for a quick, comforting soup.
Ingredients
Aromatics & Curry
- 1 tbsp vegetable oil
- 0.5 cup shallot thinly sliced
- 2 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp Thai red curry paste
Soup Base
- 4 cups chicken broth
- 13.66 oz coconut milk full-fat
- 2 tbsp fish sauce
- 1 tbsp brown sugar
Add-ins
- 12 oz frozen pork & chive potstickers
- 1 red bell pepper thinly sliced
- 2 cups baby spinach
- 1 lime juiced
Instructions
Aromatics & Curry
- Heat vegetable oil in a large pot over medium-high heat. Add shallots and cook 2 minutes until golden at the edges.1 tbsp vegetable oil, 0.5 cup shallot
- Stir in garlic and ginger and cook 1 minute until fragrant.2 garlic cloves, 1 tbsp fresh ginger
- Add red curry paste and cook 1 minute, stirring constantly until it sizzles and glistens.2 tbsp Thai red curry paste
Soup Base
- Pour in broth, coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.4 cups chicken broth, 13.66 oz coconut milk, 2 tbsp fish sauce
Add-ins
- Add potstickers and red pepper. Simmer 3–5 minutes until potstickers float and pepper is tender-crisp.1 tbsp brown sugar
Finish
- Remove from heat, then stir in spinach and lime juice until the greens wilt. Season with salt and pepper to taste.12 oz frozen pork & chive potstickers, 1 red bell pepper
Notes
I found that slicing the shallots thin ensures they soften evenly and release more flavor.
After three trials, adjusting the brown sugar level on the third run balanced the curry’s heat perfectly.
Storage note: Reheat gently and stir occasionally to keep the potstickers tender and avoid splitting the wrappers.
Nutrition
Serving: 123gCalories: 231kcalCarbohydrates: 23g
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