This easy potsticker soup combines your favorite Thai coconut curry flavors, tasty potstickers and the freshest ingredients! An easy dumpling soup made in less than 30 minutes.
Easy soup recipes are the perfect dinner! They are also the perfect way to use up ingredients in your kitchen. We love rotating between a few of our favorite soups, including Minestrone Soup, Italian Wedding Soup, Chicken Enchilada Soup and this potsticker soup. We combine our favorite Thai coconut curry flavors with potstickers or dumplings to create a soup that is packed with healthier ingredients and fresh flavors.
What is a Potsticker?
Potstickers are steam fried dumplings made with round wrappers and stuffed with a variety of fillings. They are basically dumplings that are cooked so that they are slightly crispy on the outside. You can find potstickers stuffed with chicken, pork, vegetables or other fillings. They are often served with a soy dipping sauce.
Potsticker Soup Recipe
We use frozen potstickers for this recipe because they make cooking and prepping this soup so much easier. Use your favorite flavor of potstickers. Using vegetable potstickers makes this soup vegan. But, any flavor of potstickers or dumplings taste amazing in this recipe.
- First, saute the onion, bell pepper and sweet potato until softened.
- Next, stir in the curry paste, coconut milk and vegetable broth.
- Bring the mixture to a boil, stir in the potstickers and cook for 8 to 10 minutes. Add the spinach and lime juice one minute or two before the end.
The entire meal comes together in less than 30 minutes. It is a simple and nutritious meal packed with the best flavors.
This easy dumpling soup is a great way to use up leftover potstickers and fresh vegetables. It’s packed with flavor and made with simple ingredients. Feel free to adapt the recipe using whatever vegetables you have on hand.
Try it and let us know what you think!
Thai Potsticker Soup
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 sweet potato, scrubbed and chopped into bite sized chunks
- 2 tablespoon red curry paste
- 1 (14 ounce) can unsweetened coconut milk
- 4 cups vegetable stock
- 1 (13 ounce) package potstickers
- 2 heaping cups fresh spinach
- Juice of 1 lime
- fresh cilantro, for garnish
- To make the soup, heat olive oil in a large stockpot or Dutch oven over medium- high heat. Add the garlic, onion, red bell pepper and sweet potato. Cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Stir in the curry paste and cook for an additional minute. Add the coconut milk and vegetable broth. Whisk to combine.
- Bring the mixture to a boil, add the potstickers and reduce heat to a simmer. Cook, until slightly thickened, about 6 to 8 minutes. Add the spinach and lime juice and stir until the spinach is wilted.
- Garnish with fresh cilantro and serve immediately.
- Use fresh or frozen potstickers for this recipe. Any flavor tastes great - chicken, pork or vegetable.
- You can store this soup in a sealed container in the refrigerator for up to 3 days. Reheat just prior to serving.