Description
This Best Thai Potsticker Soup Recipe with Flavorful Beef combines crispy pan-fried potstickers with a rich, aromatic Thai red curry broth infused with lemongrass, kaffir lime leaves, and fresh ginger. Enhanced with coconut milk, fresh vegetables, and tangy lime juice, this comforting and vibrant soup is perfect for a satisfying meal that captures authentic Thai flavors in just 45 minutes.
Ingredients
Potstickers
- Frozen beef potstickers – 16 pieces
- Neutral oil (canola or vegetable) – 2 tablespoons
Soup Base
- Chicken broth or beef broth (or vegetable broth for vegetarian option) – 4 cups
- Full-fat coconut milk – 1 cup
- Thai red curry paste – 2 tablespoons
- Fresh ginger, grated – 1 tablespoon
- Garlic, minced – 3 cloves
- Shallots, minced – 2 medium
- Fresh lemongrass stalks, bruised – 2
- Kaffir lime leaves – 4 leaves
- Fish sauce – 2 tablespoons
- Fresh lime juice – 2 tablespoons
- Brown sugar or palm sugar – 1 teaspoon
Vegetables
- Napa cabbage, shredded – 2 cups
- Shredded carrots – 1 cup
- Sliced shiitake mushrooms (or cremini) – 1 cup
- Baby bok choy – 2 cups, roughly chopped
Garnishes
- Fresh cilantro – ¼ cup, chopped
- Thinly sliced green onions – ¼ cup
- Fresh red chilies, sliced – 1-2
- Lime wedges – for serving
Instructions
- Prepare Your Potstickers: Heat a tablespoon of neutral oil in a large skillet or wok over medium-high heat. Arrange frozen beef potstickers in a single layer without overcrowding. Cook for 2-3 minutes until the bottoms turn golden brown and crispy. Add 1/4 cup water to the pan, cover immediately with a lid, and steam for 5-7 minutes until cooked through and water evaporates. Remove and set aside.
- Sauté the Aromatics: In a large soup pot or Dutch oven, heat another tablespoon of oil over medium heat. Add minced shallots, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened, taking care not to brown the garlic.
- Bloom the Curry Paste: Stir in Thai red curry paste and cook for about 1 minute, stirring constantly to release its flavors.
- Build the Broth: Pour in chicken or beef broth along with the full-fat coconut milk. Add bruised lemongrass stalks and kaffir lime leaves. Bring to a gentle simmer, then reduce heat to low. Let it simmer for 10-15 minutes to develop flavors.
- Season and Taste: Remove lemongrass stalks and kaffir lime leaves from the broth. Stir in fish sauce, fresh lime juice, and brown sugar. Taste and adjust seasoning as needed.
- Add the Vegetables: Add shredded carrots and sliced shiitake mushrooms to the simmering broth. Cook for 3-4 minutes until they start to soften. Then add Napa cabbage and baby bok choy. Cook another 2-3 minutes until just tender.
- Combine and Serve: Gently add the pre-cooked potstickers to the soup. Simmer for 1-2 minutes just to heat through. Ladle the hot soup into individual bowls.
- Garnish and Enjoy: Garnish generously with fresh cilantro, sliced green onions, and fresh red chilies. Serve immediately with lime wedges on the side for extra tang.
Notes
- You can substitute beef potstickers with chicken, pork, or vegetarian versions based on preference.
- If unavailable, kaffir lime leaves can be replaced with a small amount of lime zest.
- Adjust the amount of Thai red curry paste to control the spice level.
- Use vegetable broth to make this recipe suitable for vegetarians if using veggie potstickers.
- Brown sugar can be substituted with palm sugar or white sugar if needed.
- Serve immediately for best texture of potstickers; they tend to soften if left too long in soup.
