Name: Thai Potsticker Coconut Broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 small onion, thinly sliced; 4 cups low-sodium vegetable broth; 1 can (13.5 oz) full-fat coconut milk; 1–2 tablespoons red curry paste (adjust to taste); 1 tablespoon soy sauce or tamari; 1 teaspoon brown sugar; 1/2 teaspoon lime juice (or more to taste); 10–12 frozen vegetable or chicken potstickers (store-bought or homemade); 1 cup baby spinach or bok choy; 1/2 cup shredded carrots; 1/2 red bell pepper, thinly sliced; Fresh cilantro, chopped (for garnish); Sliced green onions (for garnish); Optional: chili flakes or sriracha for heat

A warm and flavorful Thai-inspired soup, this potsticker coconut broth is one of my favorite go-to comfort meals. It combines a creamy coconut base with bold red curry flavors and hearty potstickers, balanced by vibrant vegetables and fresh garnishes. It’s easy to make in one pot and ideal for weeknight dinners or cozy weekends.

Ingredients

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

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 small onion, thinly sliced

4 cups low-sodium vegetable broth

1 can (13.5 oz) full-fat coconut milk

1–2 tablespoons red curry paste (adjust to taste)

1/2 teaspoon lime juice (or more to taste)

1 tablespoon soy sauce or tamari

1 teaspoon brown sugar

10–12 frozen vegetable or chicken potstickers (store-bought or homemade)

1 cup baby spinach or bok choy

1/2 cup shredded carrots

1/2 red bell pepper, thinly sliced

Fresh cilantro, chopped (for garnish)

Sliced green onions (for garnish)

Optional: chili flakes or sriracha for heat

Directions

I heat sesame oil in a large pot over medium heat.

I add the garlic, ginger, and onion, sautéing for 2–3 minutes until the mixture is fragrant and the onions start to soften.

Then I stir in the red curry paste and let it cook for another minute or two to deepen the flavor.

I pour in the vegetable broth and bring everything to a gentle boil.

I then add the coconut milk, soy sauce, brown sugar, and lime juice, stirring to blend all the flavors.

Next I reduce the heat to a medium-low simmer and let the broth cook for 5 minutes.

Then, I carefully add the frozen potstickers and simmer them for 6–8 minutes or until they’re fully cooked.

I stir in the spinach, carrots, and bell pepper, cooking just long enough for the vegetables to become tender but still colorful.

After that I taste and adjust the seasoning with more lime juice, soy sauce, or chili flakes if needed.

I ladle the soup into bowls and top with fresh cilantro, green onions, and a dash of heat if I’m in the mood.

Servings and timing

This recipe makes 4 hearty servings.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: About 310 kcal per serving

Variations

I sometimes swap in dumplings, gyoza, or wontons instead of potstickers for a twist.

For protein, I like adding cubed tofu or cooked shrimp.

To make it spicier, I’ll increase the red curry paste or stir in some sriracha or fresh chili.

When I want more greens, I toss in kale, napa cabbage, or snow peas.

For a gluten-free version, I use tamari and gluten-free potstickers.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over medium heat or microwave it in short bursts, stirring in between. The potstickers may absorb some of the broth, so I often add a splash of water or broth to loosen it up. I avoid freezing this soup because the potstickers can become mushy.

FAQs

Can I use homemade potstickers?

Yes, I’ve made this recipe with both store-bought and homemade potstickers. Just make sure they’re fully cooked in the broth before serving.

What kind of red curry paste should I use?

I usually go for Thai red curry paste from brands like Thai Kitchen or Maesri. If I want a bolder flavor, I use a bit more, but I adjust based on how spicy I want the soup.

Can I make this dish vegan?

Absolutely. I use vegetable potstickers and ensure my curry paste is vegan (some contain shrimp paste). I also use tamari instead of soy sauce for a gluten-free and vegan option.

How do I make this soup less spicy?

I reduce the red curry paste to 1 tablespoon or less and skip any additional chili flakes or sriracha. The coconut milk naturally balances the spice, but I can also add a little extra to mellow things out.

What vegetables can I substitute?

I often mix it up with mushrooms, zucchini, snap peas, or bean sprouts depending on what I have on hand. It’s a flexible recipe that works with many vegetables.

Conclusion

This Thai Potsticker Coconut Broth is one of those recipes I keep coming back to. It’s simple, comforting, and packed with flavor. I love that I can whip it up in just 30 minutes with pantry staples and frozen potstickers, and it always feels like a special meal. Whether I’m making it for a weeknight dinner or a cozy night in, this soup never disappoints.

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