Coconut Curry Potsticker Soup Recipe

About This Coconut Curry Potsticker Soup

• Flavorful and filling. I love everything about this soup: The umami-rich fusion of Asian-inspired flavors, paired with tender potstickers, aromatic herbs, and creamy broth. One bowl feels like a whole meal!
• Only one pot to clean. This soup comes together like my chicken gnocchi soup in one pot.
• Ready in under an hour. With only 15 minutes of prep, this coconut curry potsticker soup is a low-effort, high-reward recipe. The stove does most of the work.

Soup Ingredients

Here’s a look at the key ingredients in this coconut curry soup, plus possible substitutions. Scroll down to the recipe card after the post for the full, printable recipe with measurements.

• Coconut Oil – I like to sauté the vegetables with coconut oil, but any cooking oil works.
• Yellow Onion – You could also use white onion or shallots here.
• Jalapeño – Diced, with the seeds removed to tame the heat. I chose jalapeño peppers as they’re readily available, but you can also make this soup with Thai bird’s eye chilies or any chili pepper you prefer. Alternatively, skip the chilies if you’re sensitive to heat.
• Bell Peppers – Any color. I use sweet red bell peppers.
• Garlic and Ginger – Freshly minced. If fresh isn’t available, substitute ½ teaspoon of garlic powder per clove, and ¼ teaspoon of ground ginger per 1 teaspoon of freshly grated ginger.
• Mushrooms – I like to add sliced white mushrooms, but feel free to add Baby Bellas, or a variety like shiitake or oyster mushrooms. If mushrooms aren’t your thing, you can leave them out.
• Sweet Potato – Or regular potatoes, cut into cubes. I recommend a waxy potato, like red potatoes or fingerling potatoes, rather than a starchy potato when making soup. You can also add in diced butternut squash or similar.
• Coconut Milk – Make sure you’re using coconut milk and not coconut cream, which is very sweet.
• Red Curry Sauce – Trader Joe’s red curry sauce is my favorite.
• Vegetable Broth – If needed, substitute chicken broth or homemade chicken stock.
• Frozen Potstickers – Potstickers are a type of Asian dumpling. You’ll find varieties like vegetable, pork, or chicken-filled potstickers in the freezer section of major grocery stores or at your local Asian supermarket.
• Spinach – Fresh baby spinach, chopped chard, or kale are good options.
• Lime Juice – Freshly squeezed is best.

How to Make Coconut Curry Soup With Potstickers

I love changing things up from our usual wintertime rotation of sausage tortellini soup and Instant Pot vegetable soup with a burst of zesty, Asian-style flavors. Here’s how to prepare this coconut curry potsticker soup in a few simple steps.

• Sauté the veggies. Get the coconut oil heating in a Dutch oven over medium heat. Add the onions, jalapeño, and bell peppers, and sauté for about 5 minutes. Next, stir in the garlic, ginger, and mushrooms. Continue to cook for 7 minutes.
• Add the other ingredients. Stir in your diced sweet potato along with the curry sauce, coconut milk, and broth. Bring the pot to a boil.
• Simmer. Lower the heat, and let the soup simmer for 10-15 minutes, stirring occasionally until the sweet potatoes are fork-tender.

• Add the potstickers. Now, add the potstickers and spinach. Stir while that heats through. Lastly, stir in the lime juice. 
• Serve. Serve this potsticker soup garnished with fresh cilantro and chopped peanuts, drizzled with chili crisp. 

Tips and Variations

• If you can’t find potstickers where you are, feel free to replace them with rice noodles, udon noodles, or even potato gnocchi.
• Add protein. Add leftover shredded chicken (or Thai-style chicken) or cooked shrimp to the soup for a protein boost. Stir in any cooked protein at the same time as the potstickers. You can also brown uncooked chicken with the vegetables.
• More spice. If you’re craving a spicier soup, stir in a little chili paste, sriracha sauce, or gochujang.

How to Store and Reheat Leftovers

• Refrigerate. Store any leftover coconut curry soup airtight in the fridge for up to 5 days. 
• Reheat. Warm the soup in the microwave or in a saucepot on the stove until it’s hot throughout.