Description
This quick and easy Thai Potsticker Soup combines creamy coconut curry flavors with hearty vegetables, fresh spinach, and delicious potstickers for a flavorful and comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 sweet potato, scrubbed and chopped into bite-sized chunks
- 2 tablespoons red curry paste
- 1 (14-ounce) can unsweetened coconut milk
- 4 cups vegetable stock
- 1 (13-ounce) package potstickers (vegetarian or meat-filled)
- 2 heaping cups fresh spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
-
Sauté the Vegetables:
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
- Add the garlic, onion, red bell pepper, and sweet potato. Cook, stirring occasionally, for 3–4 minutes, or until the vegetables are softened.
-
Build the Broth:
- Stir in the red curry paste and cook for 1 minute until fragrant.
- Add the coconut milk and vegetable stock, whisking to combine.
-
Cook the Potstickers:
- Bring the mixture to a boil, then add the potstickers.
- Reduce the heat to a simmer and cook for 6–8 minutes, or until the soup is slightly thickened and the potstickers are cooked through.
-
Add Spinach and Lime:
- Stir in the fresh spinach and lime juice. Cook for 1–2 minutes, or until the spinach is wilted.
-
Garnish and Serve:
- Ladle the soup into bowls and garnish with fresh cilantro.
- Serve immediately and enjoy!
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 220 kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg