Thai Potsticker Soup
A delicious and comforting soup featuring rich coconut milk and spicy curry paste combined with satisfying potstickers and fresh vegetables.
Ingredients
Soup Base
- 1 can Coconut milk
- 4 cups Vegetable broth
- 2 tablespoons Curry paste Adjust to suit your spice preference
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
Vegetables
- 1 cup Fresh spinach
- 2 medium Carrots, sliced
- 1 medium Bell pepper, sliced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 inch Ginger, minced
Main Ingredients
- 12 oz Potstickers Use frozen for convenience
- 2 tablespoons Cilantro, chopped For garnish
Instructions
Preparation
- In a large pot, heat some oil over medium heat and sauté chopped onion, minced garlic, and ginger until fragrant.
- Add sliced carrots and bell pepper, and cook for a few minutes until they start to soften.
- Stir in the curry paste and cook for an additional minute.
- Pour in the vegetable broth and coconut milk, and bring to a simmer.
Cooking
- Add the potstickers and cook according to package instructions, usually about 5-7 minutes.
- Stir in the fresh spinach and soy sauce, cooking until the spinach wilts.
- Finish with lime juice and chopped cilantro before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a pot over medium heat or in the microwave until hot.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 12gSodium: 800mgFiber: 5gSugar: 5g
Tried this recipe?Let us know how it was!