Thai Dumpling Soup

Thai Dumpling Soup is made with frozen pork potstickers cooked in a coconut red curry broth with mushrooms, ginger, and garlic. Finished with fish sauce, fresh lime juice, and optional chili crisp, it's a Thai-inspired dinner that takes about 35 minutes.

Course Main Course

Cuisine Thai-Inspired

Keyword coconut curry dumpling soup, frozen pork potstickers, red curry dumpling soup, Thai coconut soup, Thai dumpling soup, Thai-inspired dumpling soup

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 580kcal

Author Cathy Pollak

Equipment

Dutch Oven or heavy-bottomed pot 6-quart. Provides enough room for the broth and dumplings to cook without crowding.
wooden spoon For stirring the aromatics and curry broth.
Cutting board and knife. For preparing the vegetables and toppings.
measuring cups and spoons For measuring the broth ingredients and seasonings.

Ingredients

Soup:

1 tbsp (15 ml) avocado oil plus additional as needed
1 cup (150 g) sliced yellow onion
1 tbsp (6 g) minced fresh ginger
2 tbsps (17 g) minced garlic
½ tsp (2.5 ml) toasted sesame oil
2-4 tbsps (30-60 g) Thai red curry paste depending on desired heat level
1 can (14 oz / 400 ml) full-fat coconut milk unsweetened
4 cups (960 ml) low-sodium chicken broth
8 oz (227 g) white button mushrooms sliced
24 frozen pork potstickers
2 tsps (10 ml) fish sauce
1 tbsp (15 ml) fresh lime juice plus additional to taste
salt to taste

Optional Thickener:

2 tbsps (16 g) cornstarch
2 tbsps (30 ml) cold water

Optional Toppings:

Instructions

Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onion and cook for 4-5 minutes, stirring occasionally, until softened.
1 tbsp (15 ml) avocado oil, 1 cup (150 g) sliced yellow onion
Add the ginger, garlic, toasted sesame oil, and red curry paste, adding more avocado oil if the pot seems dry. Cook for 2-3 minutes, stirring frequently, until fragrant. Reduce the heat if the garlic begins to brown.
1 tbsp (6 g) minced fresh ginger, 2 tbsps (17 g) minced garlic, ½ tsp (2.5 ml) toasted sesame oil, 2-4 tbsps (30-60 g) Thai red curry paste
Slowly stir in the coconut milk until the curry paste is incorporated, then add the chicken broth and sliced mushrooms. Bring to a gentle boil and cook for about 5 minutes, until the mushrooms are tender.
1 can (14 oz / 400 ml) full-fat coconut milk, 4 cups (960 ml) low-sodium chicken broth, 8 oz (227 g) white button mushrooms
For a thicker coconut curry broth, whisk the cornstarch and cold water together until smooth. Stir the slurry into the gently boiling soup and cook for 2-3 minutes, stirring occasionally, until thickened. This step is optional; the full-fat coconut milk already makes the broth creamy without it.
2 tbsps (16 g) cornstarch, 2 tbsps (30 ml) cold water
Add the frozen pork potstickers if the package includes boiling instructions. Cook according to the manufacturer's directions, stirring carefully to prevent sticking or tearing the wrappers. The dumplings should be tender and the pork filling fully cooked, reaching 165°F (74°C) if specified by the package. If boiling instructions aren't provided, prepare the potstickers separately according to the package directions and divide them among the serving bowls.
24 frozen pork potstickers
Remove the soup from the heat and stir in the fish sauce and lime juice. Taste and adjust with additional lime juice or salt as needed.
2 tsps (10 ml) fish sauce, 1 tbsp (15 ml) fresh lime juice, salt
Divide the soup among four bowls, with six pork potstickers per serving. Garnish with chili crisp, green onions, cilantro, or chopped peanuts as desired. Serve immediately.
chili crisp, chopped green onions, chopped fresh cilantro, chopped dry-roasted unsalted peanuts

Notes

The cornstarch slurry is optional. I make this soup without it, but you can add it if you want a thicker coconut curry broth.
Thai red curry pastes vary in heat and concentration. Begin with 2 tablespoons if you're unsure about the brand you're using.
Use canned, unsweetened full-fat coconut milk for the creamy broth.
Frozen potstickers have different cooking requirements depending on the brand. Follow the package directions and cook separately if boiling isn't recommended.
For make-ahead preparation, refrigerate the coconut curry broth without the potstickers and cook the dumplings when ready to serve.
The dipping sauce packets included with frozen potstickers aren't needed for this soup.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition