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Potsticker Soup with Red Curry, Coconut Milk, and Vegetables Recipe

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4.1 from 12 reviews

  • Author: Chef
  • Total Time: 25 minutes
  • Yield: 6 servings

Description

A flavorful and comforting Potsticker Soup featuring tender potstickers cooked in a rich coconut curry broth with sweet potatoes, red bell peppers, and fresh spinach, garnished with lime and cilantro for a vibrant finish. This easy-to-make soup is perfect for a cozy weeknight dinner and packs a delicious blend of Asian-inspired flavors in just 25 minutes.

Ingredients

Soup Base

  • 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

Main

  • 1 (13-ounce) package potstickers (vegetarian or meat-filled)
  • 2 heaping cups fresh spinach

Finishing Touches

  • Juice of 1 lime
  • Fresh cilantro, for garnish

Instructions

  1. Sauté the Vegetables: 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 chopped sweet potato. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables are softened and fragrant.
  2. Build the Broth: Stir in the red curry paste and cook for an additional 1 minute to release its aroma and deepen the flavor.
  3. Add Liquids: Pour in the unsweetened coconut milk and vegetable stock while whisking to combine all ingredients evenly into a smooth broth.
  4. Cook the Potstickers: Bring the mixture to a rolling boil. Once boiling, add the potstickers into the pot carefully. Reduce the heat to a simmer and cook for 6 to 8 minutes, or until the potstickers are cooked through and the soup has slightly thickened.
  5. Add Spinach and Lime: Stir in the fresh spinach and lime juice. Cook for another 1 to 2 minutes until the spinach is wilted and incorporated into the broth.
  6. Garnish and Serve: Ladle the hot soup into bowls and garnish each serving with fresh cilantro. Serve immediately and enjoy the vibrant, comforting flavors.

Notes

  • You can use either vegetarian or meat-filled potstickers depending on your preference.
  • Adjust the amount of red curry paste based on your desired heat level.
  • If you cannot find fresh spinach, baby spinach or kale can be used as alternatives.
  • For a richer broth, you can add a splash of soy sauce or fish sauce if not strictly vegetarian.
  • Leftovers store well in the refrigerator for up to 2 days but add spinach fresh when reheating for bright flavor.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian Fusion

Find it online: https://saracooking.com/potsticker-soup-with-red-curry-coconut-milk-and-vegetables-recipe/