Red Curry &    Lemongrass Coconut Milk Soup

with Potstickers and

Rice Noodles

Bold, aromatic, and irresistibly cozy—this red curry lemongrass soup brings together silky coconut broth, tender noodles, and juicy potstickers for the kind of bowl that keeps you warm from the inside-out. 

WHAT YOU NEED

Ingredients

Broth Base

• 1 tablespoon neutral oil (avocado or olive oil)
• 2–3 tablespoons Thai red curry paste
• 1/2 onion, chopped
• 1 stalk lemongrass, trimmed and smashed
• 1 tablespoon fresh ginger, sliced
• 3 cloves garlic, smashed
• 1–2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 4 cups chicken broth or vegetable broth
• 1 tsp ea of salt and fresh black pepper
• 1 can (13.5 oz) full‑fat coconut milk
• Juice of ½ lime

Add‑ins

• 6–8 frozen potstickers (pork, chicken, or vegetable)
• 6 oz rice noodles (thin or medium)
• 1 cup sliced mushrooms (optional)
• 1 red bell pepper, thinly sliced
• 1 small handful baby spinach or bok choy

Garnishes

• Fresh cilantro or Thai basil
• Lime wedges
• Thinly sliced green onions
• Chili crunch or sliced red chilies (optional)

LET'S COOK

Build the aromatic curry base

• In a large pot, warm the oil over medium heat.
• Add the red curry paste and sauté for 1–2 minutes until fragrant.
• Add onion, lemongrass, ginger, and garlic. Stir another minute.

This step blooms the curry paste and releases the citrusy oils from the lemongrass.

Add broth and simmer

• Pour in the chicken or vegetable broth.
• Add seasonings, fish sauce, and soy sauce.
• Bring to a gentle simmer for 10-20 minutes to infuse the aromatics.

Season to taste here—adjust saltiness or sweetness to your liking.

Add coconut milk and vegetables

• Stir in the coconut milk and add mushrooms if using.
• Simmer 5–7 minutes until tender.
• Add in rice noodles and potstickers and simmer/lightly boil for 8-10 minutes, or until tender and potstickers float to the top.

Avoid boiling the soup hard after adding coconut milk to keep it silky.

Assemble the bowls

• Ladle the hot curry‑lemongrass broth over the top.
• Add a handful of greens if you'd like (they’ll wilt).
• Finish with lime juice and your favorite garnishes.

Flavor Tips

• More heat: Add a spoonful of chili paste or fresh Thai chilies with red curry paste.
• More richness: Add an extra splash of coconut milk.
• More brightness: Increase lime juice or add a bit of zest.
• More depth: A teaspoon of red curry paste stirred in at the end intensifies the aroma.