Thai Coconut Potsticker Soup
This easy Potsticker Soup combines Thai Coconut Curry flavors, potstickers and the freshest ingredients!
Servings: 6 servings
Equipment
Ingredients
- 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 tablespoon red curry paste
- 1 (14 ounce) can unsweetened coconut milk
- 4 cups vegetable stock
- 1 (13 ounce) package potstickers
- 2 heaping cups fresh spinach
- Juice of 1 lime
- fresh cilantro for garnish
Instructions
- To make the soup, 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, until softened, about 3 to 4 minutes.
- Stir in the curry paste and cook for an additional minute. Add the coconut milk and vegetable broth. Whisk to combine.
- Bring the mixture to a boil, add the potstickers and reduce heat to a simmer. Cook, until slightly thickened, about 6 to 8 minutes. Add the spinach and lime juice and stir until the spinach is wilted.
- Garnish with fresh cilantro and serve immediately.
Notes
- Use fresh or frozen potstickers for this recipe. Any flavor tastes great - chicken, pork or vegetable.
- You can store this soup in a sealed container in the refrigerator for up to 3 days. Reheat just prior to serving.
Nutrition
Serving: 0g | Calories: 89kcal | Carbohydrates: 10g | Protein: 0g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 641mg | Potassium: 141mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4845IU | Vitamin C: 28mg | Calcium: 20mg | Iron: 0.4mg