Thai Red Curry Potsticker Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 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 grated or minced fresh ginger
- 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
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Preparation
Step 1
Sauté
Step 2
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.
Step 3
Simmer
Step 4
Add the chicken stock and stir to combine. Continue cooking until the soup reaches a boil.
Step 5
Cook the potstickers
Step 6
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.
Step 7
Season
Step 8
Taste the broth and season with additional red curry paste, salt, pepper or lime juice if needed.
Step 9
Serve. Serve immediately, garnished with lots of fresh cilantro, and enjoy!
Step 10
Save recipe for the next time?
