Curried Potsticker Soup

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I love to play with flavors, as you know if you follow along with my food travels. Lately I have been trying different things with soups. Trying to bring lots of flavor and depth to the broth is so fun. This latest creation is pulling the flavors of curry, lemongrass, ginger and coconut milk into a potsticker based soup. Curried Potsticker Soup has a delicious aroma and depth of flavor that will knock your socks off – perfect for a cold winter day.

For this soup, I used chicken broth and pork potstickers for my version. You can use beef broth, chicken potstickers, really whatever you have on hand or access to. But the beauty of this recipe is that you can use vegetable broth and vegetable potstickers to serve up on a #meatlessmonday or for the vegetarian in your family. The real star though is the lemongrass and the red curry paste. They mix and mingle so well with the coconut milk and broth to make a silky soup for the potstickers and spinach.

If you haven’t given naan a chance yet, this is the perfect soup to try it with. Naan is an Indian flat bread that is traditional light dough fried on both sides. I chose to warm mine up in the oven, then brush melted butter mixed with red pepper flakes, garlic powder and parsley. It is perfect for dipping in the curried broth.

Curried Potsticker Soup

Now Let’s Get Cookin’!


Curried Potsticker Soup

All of your favorite Thai flavors in a belly warming soup.
Course Main Course, Soup
Cuisine Asian, thai
Keyword coconut milk, curry paste, ginger, lemon, lemongrass, pork, potstickers
Prep Time 10 minutes
Cook Time 1 hour
Servings 6


  • Immersion Blender


  • 2 tbsp Avocado Oil
  • 1 Yellow Onion diced
  • 4 Garlic Cloves minced
  • 1 tbsp Lemongrass minced
  • 1 tbsp Ginger minced
  • 2 Large Sweet Potatoes peeled and diced into ½inch chunks
  • 2 qts Broth chicken, vegetable or beef
  • 2 14oz cans Unsweetened Coconut Milk
  • 4 oz Red Curry Paste
  • 1 Meyer Lemon zest and juice
  • 2 24oz bag Potstickers chicken, pork, or vegetable
  • 2 cups Fresh Spinach
  • ½ cup Cilantro chopped


  • In a large stock pot over medium-high heat, add oil, onion, garlic and sweet potatoes. Let cook for 5 minutes, stirring occasionally, to get tender.
  • Add in lemongrass, ginger, broth, coconut milk and curry paste. Stir to combine. Reduce heat to medium and cover with lid. Let cook for 45 minutes.
  • Using an immersion blender, blitz soup until potatoes are pureed. Add lemon zest and juice, potstickers and spinach. Recover with lid and cook for 10 minutes more.
  • Serve in a shallow bowl with 5-6 potstickers and sprinkle of cilantro.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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2 thoughts on “Curried Potsticker Soup

  1. What a delicous idea! Thanks for sharing them at the Lazy Gastronome’s What’s for Dinner party. Hope your week is amazing! Happy New Year!

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