My earliest memories of comfort food always circle back to my mom’s kitchen. She had a knack for whipping up the most amazing dishes with whatever she had on hand. I remember one rainy afternoon, she decided to experiment, and the result was something truly magical.
That day, she created a simple yet unforgettable soup that warmed me from the inside out. The aroma alone was enough to chase away the gloom. It was a dish that felt like a warm hug, and though it wasn’t exactly this red curry pot sticker soup, it inspired my love for flavorful, easy-to-make meals.
Now, whenever I crave that feeling of cozy contentment, I turn to this recipe. It’s quick, satisfying, and packed with so much flavor that it instantly brightens my day. Like those easy blueberry biscuits recipe mornings, it’s a taste of home, no matter where I am.
This red curry pot sticker soup is a tribute to those simple, comforting moments in life, a reminder that the best meals are often the ones made with love and a little bit of creativity.
Why you’ll love this Red Curry Pot Sticker Soup
- It’s incredibly quick and easy, making it perfect for busy weeknights.
- The creamy red curry broth is bursting with flavor, offering a delightful blend of spice and sweetness.
- You can customize the spice level to your liking, adding more red curry paste or a dash of sriracha for extra heat.
- It’s a one-pot meal, which means minimal cleanup and maximum enjoyment.
- This soup is versatile – you can use any type of frozen pot stickers you prefer, whether they’re chicken, beef, or vegetable.
- The addition of bok choy or spinach adds a healthy dose of greens to this comforting dish.
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (13.5 ounce) can coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional, or substitute with extra soy sauce)
- 1/2 teaspoon brown sugar
- 1 (16 ounce) package frozen pot stickers (gyoza or dumplings)
- 1 cup chopped bok choy or spinach
- 1/4 cup chopped cilantro, for garnish
- 1 lime, cut into wedges, for serving
- Optional: Sriracha for added heat
Directions
Step 1
Red curry pot sticker soup makes every moment feel lush. Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
Step 2
Stir in red curry paste and cook for 1 minute, until fragrant. Pour in vegetable broth and coconut milk. Add soy sauce, fish sauce (if using), and brown sugar. Bring to a simmer.
Step 3
Gently add frozen pot stickers to the simmering broth. Cook according to package directions, usually about 8-10 minutes, or until cooked through.
Step 4
Stir in chopped bok choy or spinach during the last 2 minutes of cooking time, until wilted.
Step 5
Ladle soup into bowls. Garnish with chopped cilantro and a squeeze of lime juice. Serve immediately. Add a drizzle of sriracha for extra heat if desired.
Variations, pairings, and serving ideas
Variations
Feel free to experiment with different vegetables in this red curry pot sticker soup. Sliced mushrooms, bell peppers, or even shredded carrots would be delicious additions. For a heartier soup, consider adding a can of drained and rinsed chickpeas or cannellini beans.
If you prefer a smoother broth, you can use an immersion blender to partially blend the soup before adding the pot stickers. Just be careful not to over-blend, as you still want some texture.
Another fun variation is to add a squeeze of lime juice directly into the broth while it’s simmering. The acidity brightens the flavors and adds a refreshing zing.
Pairings
This red curry pot sticker soup is fantastic on its own, but it also pairs well with other Asian-inspired dishes. A simple side of steamed rice can help soak up the flavorful broth.
Consider serving it with a light and refreshing salad with a sesame ginger dressing to balance the richness of the soup. For a more substantial meal, try pairing it with spring rolls.
Looking for something unique? Some delicious no-bake peppermint bars can be a delightful contrast to the savory soup. You can find an easy recipe at Fork Haven.
Serving ideas
For a beautiful presentation, garnish each bowl of red curry pot sticker soup with a generous sprinkle of fresh cilantro and a lime wedge. A swirl of coconut cream on top adds an extra touch of richness.
Serve the soup in shallow bowls to showcase the vibrant colors and textures. If you’re feeling fancy, you can use chopsticks to enjoy the pot stickers.
A small bowl of toasted sesame seeds on the side allows your guests to add a nutty crunch to their soup. Don’t forget to offer a bottle of sriracha for those who like extra heat!
Storage and make-ahead tips
Storage
Leftover red curry pot sticker soup can be stored in an airtight container in the refrigerator for up to 3 days. The pot stickers may become a bit softer over time, but the flavor will still be delicious.
For longer storage, you can freeze the soup, but the texture of the pot stickers may change upon thawing. It’s best to freeze the broth separately from the pot stickers if possible. Allow the soup to cool completely before transferring it to freezer-safe containers.
When reheating, add a splash of vegetable broth or water to thin out the soup if it has thickened during storage.
Make-ahead
You can easily prepare the red curry broth ahead of time. Simply follow the recipe through Step 2, then let the broth cool completely before storing it in the refrigerator for up to 2 days. This is a great meal prep tip for busy weeknights!
When you’re ready to serve, reheat the broth and add the frozen pot stickers according to the recipe instructions. This reduces the total cooking time and makes dinner a breeze.
You can also chop the onion, garlic, and ginger in advance and store them in an airtight container in the refrigerator. This saves even more time when you’re ready to cook.
Common mistakes when making Red Curry Pot Sticker Soup
- Using too much red curry paste can make the soup overly spicy. Start with the recommended amount and add more to taste, if desired.
- Overcooking the pot stickers can make them mushy. Follow the package directions carefully and check for doneness after the recommended cooking time.
- Forgetting to season the broth properly can result in a bland soup. Taste and adjust the soy sauce, fish sauce (if using), and brown sugar to achieve the perfect balance of flavors.
- Adding the bok choy or spinach too early can cause it to become overcooked and slimy. Add it during the last 2 minutes of cooking time to ensure it remains vibrant and slightly crisp.
- Not garnishing the soup with fresh cilantro and lime juice can diminish the overall flavor. These garnishes add a bright, refreshing element that complements the richness of the broth.
Final notes
This red curry pot sticker soup is more than just a recipe; it’s a comforting experience that’s easy to create in your own kitchen. The combination of creamy broth, savory pot stickers, and fresh garnishes is a true delight for the senses.
Don’t be afraid to experiment with different variations and make it your own. Whether you add extra vegetables, adjust the spice level, or try different types of pot stickers, the possibilities are endless.
So go ahead, give this recipe a try and discover the joy of a quick, flavorful, and satisfying meal that will warm you from the inside out. You will enjoy this coconut curry dumpling soup alternative as well!
Loved this Red Curry Pot Sticker Soup? Try these next
- Easy Blueberry Biscuits Recipe
- Coconut Curry Dumpling Soup
- Cranberry Jalapeno Dip
- Easy No Bake Peppermint Bars
- Easy Mint Oreo Bark Recipe
Red Curry Pot Sticker Soup
A comforting and flavorful one-pot meal featuring savory pot stickers simmered in a creamy red curry broth. This easy recipe is perfect for a quick weeknight dinner.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (13.5 ounce) can coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional, or substitute with extra soy sauce)
- 1/2 teaspoon brown sugar
- 1 (16 ounce) package frozen pot stickers (gyoza or dumplings)
- 1 cup chopped bok choy or spinach
- 1/4 cup chopped cilantro, for garnish
- 1 lime, cut into wedges, for serving
- Optional: Sriracha for added heat
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
- Stir in red curry paste and cook for 1 minute, until fragrant. Pour in vegetable broth and coconut milk. Add soy sauce, fish sauce (if using), and brown sugar. Bring to a simmer.
- Gently add frozen pot stickers to the simmering broth. Cook according to package directions, usually about 8-10 minutes, or until cooked through.
- Stir in chopped bok choy or spinach during the last 2 minutes of cooking time, until wilted.
- Ladle soup into bowls. Garnish with chopped cilantro and a squeeze of lime juice. Serve immediately. Add a drizzle of sriracha for extra heat if desired.
Notes
For a spicier soup, add more red curry paste or a pinch of red pepper flakes. You can use any type of pot stickers you like, such as chicken, beef, or vegetable. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The fish sauce can be omitted or replaced with an equal amount of soy sauce for a vegetarian version. For a richer flavor, toast the red curry paste in the oil for an extra minute before adding the broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg