Thai Coconut Potsticker Soup combines your favorite Thai Coconut Curry flavors, tasty potstickers and the freshest ingredients!
The start of the year is a great time to experiment with tasty new dishes. It’s also a great time to start meal planning if you didn’t before and expand your palate to new flavors and cuisines. To kick start the New Year, I’m adding an innovative spin to a meal that I really love. Thai Coconut Potsticker Soup combines Thai Coconut Curry flavors with Asian-style potstickers and creates a soup that is packed with healthier ingredients and fresh flavors.
For this recipe, I partnered with the National Frozen and Refrigerated Foods Association (NFRA) as part of the Cool Food Panel to bring you a fresh new meal that you can enjoy all year long.
I often enjoy potstickers as an appetizer or add them to a salad. I love that they are packed with a mixture of flavors and wholesome ingredients. The potstickers are made without preservatives or artificial flavors and colors. Both the Ling Ling Chicken and Vegetable Potstickers and Ling Ling Vegetable Potstickers are a great addition to this soup. Use the product locator to find the potstickers at your local grocery store. I prefer the taste of the Vegetable Potstickers with the Thai flavors, but you can experiment with your own combination of flavors.
Discover a variety of ingredients in the freezer aisle to add quality flavors to your meal. The frozen potstickers make cooking and prepping this soup so much easier. You simply add the potstickers to the soup and cook for 8 to 10 minutes. The entire meal comes together in less than 30 minutes. Thai Coconut Potsticker Soup is a simple and nutritious meal packed with the best flavors.
What are you waiting for? Experiment with new ingredients and flavors this year to create a meal that the entire family will love!
Thai Potsticker Soup
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 onion diced
- 1 red bell pepper diced
- ½ cup chopped carrots
- 1 sweet potato scrubbed and chopped into bite sized chunks
- 1 tablespoon freshly grated ginger
- 2 tablespoon red curry paste
- 24 ounces unsweetened coconut milk (2 12-ounce cans)
- 4 cups vegetable stock
- Ling Ling potstickers
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add garlic, onion, bell pepper carrot and sweet potato to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
- Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Stir in lime juice and cilantro.
- Serve immediately.
Nutrition InformationCalories: 461, Fat: 33g, Saturated Fat: 24g, Cholesterol: 14mg, Sodium: 1164mg, Potassium: 474mg, Carbohydrates: 35g, Fiber: 5g, Sugar: 11g, Protein: 8g, Vitamin A: 132.1%, Vitamin C: 38.5%, Calcium: 4.1%, Iron: 12.7%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
This post was created in partnership with the National Frozen & Refrigerated Foods Association as part of the Cool Food Panel. As always, all opinions are my own.