Description
A comforting and flavorful Potsticker Soup with a rich coconut milk broth, vibrant veggies, and delicious potstickers. This quick and easy dish is perfect for a cozy meal
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 sweet potato, scrubbed and chopped into bite-sized chunks
- 2 tablespoons red curry paste
- 1 (14-ounce) can unsweetened coconut milk
- 4 cups vegetable stock
- 1 (13-ounce) package potstickers (vegetarian or meat-filled)
- 2 heaping cups fresh spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
-
Sauté the Vegetables:
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the garlic, onion, red bell pepper, and sweet potato. Cook, stirring occasionally, for 3-4 minutes, until the vegetables are softened. -
Build the Broth:
Stir in the red curry paste and cook for 1 minute until fragrant. Add the coconut milk and vegetable stock, whisking to combine. -
Cook the Potstickers:
Bring the mixture to a boil, then add the potstickers. Reduce the heat to a simmer and cook for 6-8 minutes, or until the soup is slightly thickened and the potstickers are cooked through. -
Add Spinach and Lime:
Stir in the fresh spinach and lime juice. Cook for 1-2 minutes, or until the spinach is wilted. -
Garnish and Serve:
Ladle the soup into bowls and garnish with fresh cilantro. Serve immediately and enjoy!
Notes
- For a vegetarian option, use vegetarian potstickers.
- You can use chicken stock instead of vegetable stock if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (of 4)
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg