Thai Red Curry Potsticker Soup
A delicious and warming Thai Red Curry Potsticker Soup made with fresh vegetables, coconut milk, and tender potstickers.
Equipment
- Large stockpot
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 1 large red bell pepper, sliced into bite-size pieces
- 2 medium carrots, sliced into bite-size pieces
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated or minced
- 1-2 tablespoons Thai red curry paste to taste
Liquids and Protein
- 4 cups chicken stock
- 1 1-pound bag frozen potstickers
- 1 15-ounce can full-fat coconut milk
- 2 large handfuls fresh baby spinach
- 2 tablespoons fresh lime juice
Garnishes
- chopped fresh cilantro for garnish
- lime wedges for garnish
Instructions
Cooking Steps
- Heat oil in a large stockpot over medium-high heat. Add the onion, bell pepper, carrots and sauté for 6 to 7 minutes, stirring occasionally, until nearly tender. Add the garlic, ginger, red curry paste and sauté for 3 minutes, stirring frequently.
- Add the chicken stock and stir to combine. Continue cooking until the soup reaches a boil.
- Add the frozen potstickers to the soup and stir to combine. Add the coconut milk, spinach, lime juice and stir gently until the spinach has wilted and the potstickers are tender.
- Taste the broth and season with additional red curry paste, salt, pepper or lime juice if needed.
- Serve immediately, garnished with lots of fresh cilantro, and enjoy!
Notes
This soup can be customized with different vegetables or proteins as desired.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 5000IUVitamin C: 70mgCalcium: 40mgIron: 3mg
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