Thai Coconut Curry Potsticker Soup
A delicious and warming Thai Coconut Curry Potsticker Soup packed with vibrant flavors and nutritious ingredients.
Equipment
- soup pot or Dutch oven
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, peeled and grated
- 1 red Thai chili or ½ jalapeño, minced (optional- will make it spicy!)
- 1 bell pepper, diced
- 8 oz white mushrooms, diced
- 1 sweet potato, peeled and cut into cubes
- 3 cups fresh spinach
- 1 can coconut milk
- ½ cup Trader Joe’s Red Curry Sauce or 2 tablespoons red curry paste + 1 tablespoon soy sauce
- 4 cups vegetable broth
- 2 large lime, juiced
- 1 16 oz bag frozen potstickers I used the veggie ones from Traders
- Kosher salt & pepper to taste
- Cilantro and lime to garnish
Instructions
- Heat a soup pot or Dutch oven over medium heat.
- Once heated, add coconut oil then onion, garlic, bell pepper, chili pepper and ginger. Sauté until fragrant (3-4 minutes) then add mushrooms. Sauté for 5-7 minutes until veggies are soft.
- Add sweet potato and curry paste/soy sauce or curry sauce and stir to combine.
- Add in coconut milk and broth then bring to a boil then let it simmer on low and covered for 10-15 minutes or until potatoes are soft.
- Bring back to a boil and add your potstickers, lime juice and spinach. They should be heated through in 5 minutes.
- Serve immediately and garnish with cilantro and a squeeze of lime!
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 60mgIron: 3mg
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