Description
This Thai Potsticker Coconut Soup is a vibrant, flavorful dish combining hearty potstickers with a creamy, spicy coconut curry broth. Infused with red curry paste, fresh vegetables, and brightened with lime juice and cilantro, it’s a comforting and fragrant meal that’s quick to prepare and perfect for warming up any day.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 medium sweet potato, scrubbed and chopped
- 2 tablespoons red curry paste
- 1 can (14 ounces) unsweetened coconut milk
- 4 cups vegetable stock
Main Ingredients
- 1 package (13 ounces) potstickers (vegetarian or meat-filled)
- 2 heaping cups fresh spinach
Finishing Touches
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Prepare the vegetables: Heat olive oil in a large stockpot over medium-high heat. Add the minced garlic, diced onion, diced red bell pepper, and chopped sweet potato. Sauté for 3 to 4 minutes until the vegetables soften and become fragrant.
- Add curry flavor: Stir in the red curry paste, cooking it for an additional minute to release its aromas and deepen the flavor base.
- Add liquids and potstickers: Pour in the unsweetened coconut milk and vegetable stock, whisking to combine everything smoothly. Bring the mixture to a boil, then add the potstickers to the pot. Reduce heat to a simmer and cook for 6 to 8 minutes until the potstickers are cooked through and the soup slightly thickens.
- Finish with greens and lime: Stir in the fresh spinach and freshly squeezed lime juice. Cook for another 1 to 2 minutes, just until the spinach wilts and incorporates into the soup.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve it hot for a comforting and delicious meal.
Notes
- You can use vegetarian or meat-filled potstickers depending on your preference.
- Adjust the level of spiciness by varying the amount of red curry paste.
- For a richer soup, substitute olive oil with coconut oil.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make the soup gluten-free, ensure the potstickers chosen are certified gluten-free.
