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Thai Potsticker Coconut Soup

Thai Potsticker Coconut Soup Recipe

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Indulge in the vibrant flavors of Thai cuisine with our Thai Potsticker Coconut Soup Recipe. This delightful dish combines a creamy coconut base with savory potstickers, creating a warm and comforting meal that’s perfect for any occasion. With its unique blend of spices, fresh ingredients, and a quick preparation time of just 30 minutes, this soup is ideal for weeknight dinners or last-minute gatherings. Customize it with your choice of potstickers or vegetables for a truly personalized experience that will impress family and friends.

Ingredients

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  • 1 tbsp coconut oil
  • 2 cloves garlic, finely minced
  • 1-inch piece of fresh ginger, grated
  • 23 tbsp Thai red curry paste
  • 1 can (400ml) full-fat coconut milk
  • 1 litre vegetable or chicken stock
  • 1 tbsp soy sauce (or tamari for gluten-free option)
  • 1 tsp brown sugar or coconut sugar
  • Juice of 1 lime
  • 1 package (around 250-300g) frozen potstickers (beef, chicken, or vegetable)
  • 2 heads of pak choi, ends trimmed and leaves separated
  • 4 spring onions, thinly sliced
  • A large handful of fresh coriander, roughly chopped
  • 1 red chilli, thinly sliced for garnish (optional)

Instructions

  1. Heat coconut oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant.
  2. Stir in Thai red curry paste and cook for 2 minutes to bloom the spices.
  3. Whisk in the coconut milk until smooth, then add vegetable or chicken stock. Bring to a simmer and cook for 5-10 minutes.
  4. Season the broth with soy sauce, brown sugar, and lime juice. Adjust seasoning to taste.
  5. Add frozen potstickers to the broth and cook according to package instructions until they float.
  6. During the last 2 minutes of cooking, add pak choi leaves until wilted.
  7. Serve hot garnished with spring onions, fresh coriander, and sliced red chili if desired.

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