This fun Red Curry Pot Sticker Soup brings a warm and spicy twist to your meal. It’s loaded with tasty pot stickers swimming in a rich red curry broth, perfect for cozy nights.
Who doesn’t love a soup that comes with dumplings? I could sip this for hours, especially when it’s chilly outside. Grab a bowl, and maybe some extra napkins—things might get saucy! 😄
I enjoy making it on busy days since it all cooks in one pot! Just toss everything together and let it simmer—dinner is ready in no time, with minimal mess to clean up!
Key Ingredients & Substitutions
Red Curry Paste: This is the star of the show! It brings in flavors like lemongrass, garlic, and spices. If you can’t find it, a yellow curry paste works too, though it won’t be as spicy.
Coconut Milk: Adds creaminess to the soup. If you want a lower-calorie option, you can use light coconut milk or even almond milk, but the flavor will change a bit.
Pot Stickers: Feel free to use chicken, pork, or vegetable pot stickers, depending on your preference. If you want a non-frozen option, you can make your own dumplings, but it takes a bit more time!
Spinach: It’s great for color and nutrition! If you’re not a fan, you can substitute it with kale, bok choy, or any leafy green you prefer.
How Do I Make Sure My Soup Has Great Flavor?
Flavorful soups come down to a few key steps. Start by sautéing garlic and ginger in oil. This releases their oils and infuses the broth with great flavor. Don’t rush it—let them cook for 1-2 minutes for best results.
- Add the red curry paste after the garlic and ginger. Cooking it for a minute enhances the flavors further.
- Use good quality broth, either chicken or vegetable, as the base. Homemade is great, but store-bought works well too!
- Finish the soup with lime juice and optional fish sauce for a zesty kick. Taste as you go to get the balance just right!
Red Curry Pot Sticker Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 (14 oz) can coconut milk
- 1 cup sliced carrots
- 1 red bell pepper, diced
- 1 package (about 12 oz) frozen pot stickers (pork, chicken, or vegetable)
- 2 cups fresh spinach leaves
- 2 green onions, sliced
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- Fresh cilantro, chopped, for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and about 15-20 minutes of cooking, making a total of 30-35 minutes from start to finish. Quick and easy, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and ginger, stirring them around as they sizzle. Sauté until fragrant, which takes about 1-2 minutes. This is where your kitchen starts to smell amazing!
2. Add the Red Curry Paste:
Stir in the red curry paste, allowing it to cook for another minute. This helps to release its spicy flavors even more, so give it a gentle stir and enjoy those scents!
3. Create the Broth:
Pour in the chicken or vegetable broth and the can of coconut milk. Stir well to combine everything and bring the mixture to a gentle boil. The creamy coconut will balance all that lovely spice!
4. Add Veggies:
Now it’s time to add the sliced carrots and diced red bell pepper. Reduce the heat to a simmer and let it cook for about 5 minutes, just until those veggies start to soften.
5. Cook the Pot Stickers:
Gently add the frozen pot stickers to the bubbling soup. Let them cook for about 5-7 minutes, or until they’re heated through and float to the top. This is where all the magic happens as they soak up that rich broth!
6. Stir in the Spinach:
Next, toss in the fresh spinach leaves and stir until wilted, which should only take about 1-2 minutes. Fresh greens are always a nice touch!
7. Season It Up:
For that final touch, season your soup with fish sauce (if you’re using it), lime juice, and a sprinkle of salt and pepper to taste. This brightens everything up nicely!
8. Serve and Garnish:
Ladle the soup into bowls. Garnish with fresh chopped cilantro and sliced green onions for an added pop of flavor and color.
9. Enjoy!
Serve hot and take a moment to enjoy the beautiful, comforting goodness of your Red Curry Pot Sticker Soup. Perfect for cozy nights or impressing friends!
Can I Use Homemade Pot Stickers Instead of Frozen?
Absolutely! If you prefer homemade pot stickers, feel free to use them. Just make sure they are cooked before adding them to the soup, as they’ll need a little less time than frozen ones to heat through.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use almond milk or other non-dairy alternatives, but keep in mind that the flavor will be different. For a similar creaminess, try using heavy cream or even a mixture of half and half with a splash of coconut extract for a hint of coconut flavor.
Can I Make This Soup Vegetarian?
Definitely! Just use vegetable broth and skip the fish sauce. You might want to replace the pot stickers with a vegetarian version to keep everything aligned with your diet.
How Long Will Leftovers Last?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally, until heated through. Adding a splash of broth can help refresh the flavors!
