Thai Potsticker Coconut Soup
A comforting and aromatic soup featuring potstickers, coconut milk, and vibrant vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium sweet potato, scrubbed and chopped Into bite-sized pieces
- 2 tablespoons red curry paste
- 1 can (14 ounces) unsweetened coconut milk
- 4 cups vegetable stock Can be substituted with chicken stock
- 1 package (13 ounces) potstickers Vegetarian or meat-filled
- 2 heaping cups fresh spinach
- Juice of 1 lime
- Fresh cilantro, chopped For garnish
Instructions
Preparation
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
- Add the minced garlic, diced onion, red bell pepper, and sweet potato. Sauté for about 3–4 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the red curry paste, cooking for another minute until you detect its fragrant aroma.
- Pour in the coconut milk and vegetable stock, whisking together until the mixture is smooth.
- Bring the entire mixture to a boil. Add the potstickers, reduce the heat, and let it simmer for 6–8 minutes until the soup thickens and the potstickers are heated through.
- Stir in the fresh spinach and lime juice; allow it to cook for an additional 1–2 minutes until the spinach is wilted.
- Ladle the soup into serving bowls and garnish with freshly chopped cilantro. Serve immediately for the best flavor!
Notes
This soup stores beautifully. Let it cool completely before transferring it to an airtight container. Keeps in the refrigerator for up to 4 days. For longer storage, consider freezing it; note that the texture might slightly change once reheated. Reheat on the stovetop over low heat.