Description
This vibrant Thai Potsticker Coconut Soup combines the rich creaminess of coconut milk with fragrant red curry paste and tender sweet potatoes, balanced by fresh spinach and zesty lime. Hearty potstickers add a satisfying bite, making this soup a flavorful and comforting meal perfect for a quick weeknight dinner or anytime you crave a warming Asian-inspired bowl.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 medium sweet potato, scrubbed and chopped
- 2 tablespoons red curry paste
- 1 can (14 ounces) unsweetened coconut milk
- 4 cups vegetable stock
Main Ingredient
- 1 package (13 ounces) potstickers (vegetarian or meat-filled)
Finishing Ingredients
- 2 heaping cups fresh spinach
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Prepare the aromatics: Heat olive oil in a large stockpot over medium-high heat. Add minced garlic, diced onion, red bell pepper, and chopped sweet potato. Sauté for 3–4 minutes until the vegetables soften and become fragrant.
- Add curry paste and liquids: Stir in the red curry paste and cook for an additional minute to release its flavors. Pour in the coconut milk and vegetable stock, then whisk everything together until the mixture is smooth and well combined.
- Cook potstickers: Bring the soup to a boil, then add the potstickers carefully. Reduce heat to a simmer and cook for 6–8 minutes, allowing the soup to thicken slightly and the potstickers to cook through completely.
- Finish with greens and lime: Stir in the fresh spinach and lime juice. Cook for another 1–2 minutes until the spinach wilts and the lime adds a bright, tangy flavor to the soup.
- Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot for a delicious, comforting meal.
Notes
- You can use either vegetarian or meat-filled potstickers depending on your preference.
- If you prefer a spicier soup, add extra red curry paste or some sliced fresh chili peppers.
- Vegetable stock can be substituted with chicken stock for a non-vegetarian version.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free option, ensure the potstickers are made with gluten-free wrappers.
