Thai Coconut Curry Potsticker Soup

Servings 6 servings


  • 1 tbsp coconut oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 tsp fresh ginger peeled and grated
  • 1 red Thai chili or 1/2 jalapeño minced (optional- will make it spicy!)
  • 1 bell pepper diced
  • 1 cup white mushrooms diced
  • 1 sweet potato peeled and cut into cubes
  • 3 cups fresh spinach
  • Juice from 1 large lime
  • 1 can coconut milk
  • 1/2 cup Trader Joe’s Red Curry Sauce or 2 tbsp red curry paste + 1 tbsp soy sauce
  • 4 cups vegetable broth
  • 1 16 oz bag of frozen potstickers I used the veggie ones from Traders
  • Kosher salt & pepper to taste
  • Cilantro and lime to garnish


  1. Heat a soup pot or Dutch oven over medium heat.
  2. Once heated, add coconut oil then onion, garlic, chili pepper and ginger. Sauté until fragrant (1-2 minutes) then add mushrooms and bell pepper. Sauté for 5-7 minutes until veggies are soft.

  3. Add sweet potato and spinach and stir to combine until the spinach is wilted.
  4. Add in lime, coconut milk, curry sauce, and broth. Bring to a boil then let it simmer on low and covered for 10-15 minutes or until potatoes are soft.
  5. Bring back to a boil and add your potstickers. They should be heated through in 5-7 minutes.
  6. Serve immediately and garnish with cilantro and a squeeze of lime!