Thai Coconut Curry Potsticker Soup
A delicious and comforting Thai Coconut Curry Potsticker Soup with a blend of vegetables and spices.
Equipment
- soup pot
- Dutch oven
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 teaspoon fresh ginger peeled and grated
- 1 red Thai chili or ½ jalapeño minced (optional)
- 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 tablespoon red curry paste + 1 tablespoon soy sauce
- 4 cups vegetable broth
- 2 large limes juiced
- 1 16 oz bag frozen potstickers veggie ones from Traders
- Kosher salt to taste
- pepper to taste
- Cilantro to garnish
- 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: 300kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 100IUVitamin C: 60mgCalcium: 6mgIron: 15mg
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