Description
This Thai Coconut Potsticker Soup is a creamy, flavorful, and comforting dish that brings together the rich taste of coconut milk, aromatic Thai spices, and savory potstickers. Ready in just 25 minutes, it’s the perfect quick and satisfying meal for any occasion.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 sweet potato, peeled and chopped into bite-sized chunks
- 2 tablespoons red curry paste
- 1 (14-ounce) can unsweetened coconut milk
- 4 cups vegetable broth
- 1 (13-ounce) package frozen potstickers
- 2 heaping cups fresh spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium-high heat. Add garlic, onion, bell pepper, and sweet potato. Sauté for 3-4 minutes until vegetables soften.
- Add Curry Paste: Stir in the red curry paste and cook for an additional minute.
- Add Liquids: Pour in coconut milk and vegetable broth, stirring to combine. Bring to a boil.
- Add Potstickers: Carefully drop frozen potstickers into the boiling broth. Reduce heat to a simmer and cook for 8-10 minutes until potstickers are heated through and sweet potatoes are tender.
- Finish with Spinach and Lime: Stir in fresh spinach and lime juice. Cook for another 1-2 minutes until spinach wilts.
- Season & Serve: Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
Notes
- Make it Spicier: Add extra red curry paste or fresh chilies.
- Protein Swap: Use chicken, shrimp, or tofu instead of potstickers.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
