Description
A flavorful and aromatic soup featuring potstickers simmered in a Thai-inspired broth with coconut milk, ginger, garlic, and vegetables.
Ingredients
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- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, sliced
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 12–16 frozen potstickers (vegetable or chicken)
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach
- Juice of 1 lime
- Fresh cilantro and green onions, for garnish
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté until fragrant and onion is soft.
- Add red curry paste and stir for 1 minute.
- Pour in broth and bring to a simmer. Stir in coconut milk, soy sauce, fish sauce, and brown sugar.
- Add mushrooms and red bell pepper. Simmer for 5 minutes.
- Carefully add frozen potstickers and cook according to package instructions (usually 6-8 minutes).
- Stir in baby spinach and lime juice. Cook until spinach wilts.
- Ladle into bowls and garnish with fresh cilantro and green onions.
Notes
- Use vegetable broth and vegetarian potstickers to make this dish vegetarian.
- Adjust curry paste amount for desired spice level.
- Can substitute potstickers with wontons or dumplings.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg