Thai Red Curry Potsticker Soup
This Thai Red Curry Potsticker Soup is quick, easy, and full of rich coconut curry flavors.
Equipment
- large stockpot
Ingredients
- 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
- 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, lime wedges
Instructions
- 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, and pepper.
Notes
Adjust the level of red curry paste to suit your spice preference.
Nutrition
Serving: 1bowlCalories: 342kcalCarbohydrates: 32gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 40mgCalcium: 60mgIron: 2mg
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