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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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Since I ran across your recipe, my family has requested it once a week. It’s amazing!!
This is AMAZING!!! I didn’t have curry paste so as a commenter suggested I used tomato paste and curry powder. I also added a dollop of peanut butter per another comment. DELICIOUS!! I’ll definitely make this again!
This was instantly one of my favorite soups ever. Thank you for sharing. Also, it was very simple to make, with ingredients I usually have on hand and it came together very quickly.
Amazing! I used pork dumpings and it was the soup ever!
I have used this recipe many times and love it!! I have tweaked it slightly and it’s one of my go to soups now. My changes:
Add-
Bok choy
Peanut butter (melted w water)
Fish sauce
I like the PB because it gives it a little pad-Thai feel and the bok choy adds a nice little crunch/bitter. And if you’re cheap like me, I make my own “curry paste” by mixing tomato paste and curry powder 🤷🏼♀️ I’m sure it’s better with the real stuff but you gotta do what you gotta do 😉
Wayyyy too much onion and this recipe needs some major tweaking. I made it and wasn’t thrilled. I omitted fully half the onion…next time I’d quarter it.
The good:
-It’s spicy enough
– Most of the flavors are on point
-The cilantro garnish adds flavor dimension- without it it would be bad.
– Having a recipe to follow for once was good because I was cooking with no sense of smell or taste (COVID ugh)
The bad:
– Very greasy
– Too much onion- like waaayyyy too much.
-Where’s the ginger?
Overall I think I will riff on this quite a bit. Good foundation but it needs a lot of work…
Hi Carla! I’m sorry to hear you didn’t like this recipe. You said that you currently have no taste of smell so not sure how you can adequately rate a recipe with no taste or smell. But I always appreciate the feedback. This is a popular recipe that has always received good reviews so it’s a bummer you didn’t like it.
Hi! Are you supposed to add the dumplings to the soup pot while they’re frozen? Or do you cook them according to the package instructions and then add them to the soup? Thanks!
You add them right from the package frozen. Enjoy!