Thai Red Curry Potsticker Soup
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Thai Red Curry Potsticker Soup is a soup recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 1 large red bell pepper, sliced into bite-size pieces
- 2 medium carrots, sliced into bite-size pieces
- 4 cloves garlic, minced
- 2 tablespoons grated or minced fresh ginger
- 1-2 tablespoons Thai red curry paste, to taste
- 4 cups chicken stock
- 1 (1-pound) bag frozen potstickers
- 1 (15-ounce) can full-fat coconut milk
- 2 large handfuls fresh baby spinach
- 2 tablespoons fresh lime juice
- garnishes: chopped fresh cilantro, lime wedges
Method
Sauté. Warm oil in a large stockpot over medium-a hot burner. Tip in the onion, bell pepper, carrots and sauté for 6 to 7 minutes, stirring occasionally, until nearly tender. Tip in the garlic, ginger, red curry paste and sauté for 3 minutes, stirring frequently.
Let it bubble gently. Tip in the chicken stock and stir to combine. Continue cooking until the soup reaches a boil.
Leave the potstickers. Tip in the frozen potstickers to the soup and stir to combine. Tip in the coconut milk, spinach, lime juice and stir gently until the spinach has wilted and the potstickers are tender.
Salt Taste the broth and season with additional red curry paste, salt, pepper or lime juice if needed.
Plate Plate while it is hot, garnished with lots of fresh cilantro, and enjoy!
