This Red Curry Pot Sticker Soup is a warm and spicy delight! It’s packed with dumplings, veggies, and coconut milk, bringing a tasty twist to your dinner table.
You don’t need to be a chef to whip this up! I love how the potstickers make it feel like a cozy hug in a bowl—perfect for chilly evenings or when I just want comfort food! 😊
Key Ingredients & Substitutions
Red Curry Paste: This is where the flavor starts! If you’re looking for a milder option, try green curry paste or make your own with a mix of spices. I like the balance that red curry brings to the soup.
Coconut Milk: Full-fat coconut milk gives a creamy texture. For a lighter version, use light coconut milk or try a non-dairy alternative like almond milk, but the flavor will change a bit.
Potstickers: You can use any type of potstickers—pork, chicken, or vegetable. If you don’t have them, wontons or dumplings are great substitutes. I love making my own when I have the time!
Fish Sauce: This boosts umami flavor, but you can substitute with soy sauce for a vegan option. If you need another alternative, try adding a splash of lime juice instead.
Green Onions and Cilantro: These add freshness at the end. If you don’t have cilantro, parsley gives a decent flavor too, but I always stick with cilantro for this recipe!
How Can I Perfectly Sauté Red Curry Paste?
Sautéing the red curry paste properly is key to unlocking its rich flavors. Here’s how to do it just right:
- Heat the vegetable oil in your pot over medium heat before adding the curry paste.
- Stir it around for 1-2 minutes until it smells fragrant. This helps activate the spices and oils in the paste.
- Make sure to scrape the bottom of the pot to combine everything well. The oil should take on a reddish hue, which indicates it’s ready for the next steps.
Remember, don’t rush this step! Taking your time here makes a huge difference in the flavor of your soup.
Red Curry Pot Sticker Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce (optional, for authentic flavor)
- 1 tablespoon brown sugar or palm sugar
- 1 cup sliced red bell pepper
- 1 cup baby spinach leaves
- 12-15 frozen or fresh potstickers (pork, chicken, or vegetable)
- 2 green onions, thinly sliced
- Fresh cilantro leaves, for garnish
- 1 lime, cut into wedges (for serving)
How Much Time Will You Need?
This delicious Red Curry Pot Sticker Soup will take about 10 minutes to prepare and 15 minutes to cook, for a total of about 25 minutes from start to finish. Perfect for a quick weeknight meal or a comforting dinner!
Step-by-Step Instructions:
1. Heat the Oil and Curry Paste:
In a large pot, heat the vegetable oil over medium heat. Once the oil is hot, add the red curry paste. Sauté the curry paste for about 1-2 minutes, stirring frequently, until it becomes aromatic. This first step is essential for bringing out the flavors!
2. Add Coconut Milk and Broth:
Now, pour in the coconut milk and chicken or vegetable broth. Stir well to combine the curry paste with the liquids. The soup should start to look rich and creamy at this point!
3. Enhance the Flavor:
Add the fish sauce (if using) and brown sugar to the pot. Mix it all together until the sugar dissolves. This will balance the soup’s flavors with a bit of sweet and salty goodness.
4. Bring to a Simmer:
Increase the heat slightly and bring the soup to a gentle simmer. This step allows all the flavors to meld beautifully.
5. Cook the Potstickers:
Add the potstickers to the simmering soup. Cook according to the package instructions, which is usually about 5-7 minutes, until the potstickers are thoroughly heated and floating on the surface. This is where the cozy magic happens!
6. Add Vegetables:
Next, stir in the sliced red bell pepper and baby spinach. Cook for an additional 1-2 minutes until the spinach is wilted and the peppers are tender-crisp. Don’t overcook; you want these veggies to retain some crunch!
7. Serve and Enjoy:
Once your soup is ready, remove it from heat. Ladle the hearty soup into bowls and top with sliced green onions and fresh cilantro. Serve hot with lime wedges on the side for a zesty finish. Enjoy your comforting and flavorful Red Curry Pot Sticker Soup!
Can I Use Different Types of Potstickers?
Absolutely! You can use pork, chicken, or vegetable potstickers based on your preference. If you don’t have potstickers, wontons or other types of dumplings work well too!
What Can I Substitute for Coconut Milk?
If you want a lighter alternative, use light coconut milk or even almond milk. Just note that the flavor profile will change slightly. For a rich taste, I recommend sticking with full-fat coconut milk.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot over low heat, stirring occasionally. You might need to add a splash of broth to loosen it up!
Can I Make This Recipe Vegetarian or Vegan?
Yes, you can easily make this soup vegetarian/vegan by omitting fish sauce and using vegetable broth instead of chicken broth. Also, check that your potstickers are vegetarian if using store-bought! It’s a delightful way to enjoy the flavors without meat.
