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Creamy Thai Chicken Potsticker Soup

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This cozy, creamy Thai chicken potsticker soup combines the comfort of classic chicken soup with bold Thai flavors and juicy potstickers. Ready in about 30 minutes, it’s a quick, satisfying meal perfect for chilly nights or whenever you need a bowl of happiness.

Ingredients

Scale
  • 1 tablespoon coconut oil or neutral oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 stalk lemongrass, tough outer leaves removed, minced (optional)
  • 5 cups chicken broth
  • 1 (14-ounce) can full-fat coconut milk
  • 2 tablespoons fish sauce (or soy sauce for pescatarian)
  • 1 tablespoon brown sugar or coconut sugar
  • Juice of 1 lime
  • 2 cups cooked chicken breast or rotisserie chicken, shredded
  • 18–20 frozen chicken potstickers or gyoza
  • 1 cup shredded carrots
  • 1 cup baby spinach or bok choy, roughly chopped
  • 1/2 cup sliced mushrooms (shiitake or button)
  • Chopped cilantro (for garnish)
  • Sliced green onions (for garnish)
  • Extra lime wedges (for garnish)
  • Thinly sliced red chili or chili oil (for garnish)
  • Crushed peanuts (for garnish, optional)

Instructions

  1. Prep all ingredients: dice onion, mince garlic and ginger, chop veggies, and prepare lemongrass if using.
  2. Heat coconut oil in a large soup pot over medium heat. Add onion and cook for 2-3 minutes until softened.
  3. Add garlic, ginger, and lemongrass. Stir constantly for 1-2 minutes until fragrant.
  4. Stir in red curry paste and cook for 1 minute. Add brown sugar and fish sauce, stirring to combine.
  5. Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 5 minutes. Add mushrooms at this stage.
  6. Lower heat and slowly add coconut milk, stirring to prevent curdling. Add shredded chicken and carrots. Simmer for 3-4 minutes.
  7. Add frozen potstickers and simmer uncovered for 4-5 minutes, until heated through and floating. (Optional: brown potstickers in a skillet before adding.)
  8. Stir in spinach or bok choy and simmer until wilted, about 1 minute. Squeeze in lime juice and stir.
  9. Taste and adjust seasoning with salt or extra fish sauce if needed.
  10. Ladle soup into bowls and garnish with cilantro, green onions, lime wedges, chili oil or sliced chili, and crushed peanuts as desired.

Notes

For a vegetarian version, use vegetable broth, tofu potstickers, and soy sauce instead of fish sauce. For gluten-free, use gluten-free potstickers and check labels on curry paste and fish sauce. Adjust spice level by varying the amount of red curry paste. Soup thickens as it sits; add broth to thin if needed. Leftovers taste even better the next day.

Nutrition

Keywords: thai chicken soup, potsticker soup, creamy thai soup, easy comfort food, chicken dumpling soup, coconut curry soup, weeknight dinner, quick thai soup, family favorite, spicy chicken soup

Find it online: https://norasfoods.com/creamy-thai-chicken-potsticker-soup-easy-comfort-food-recipe/