Creamy Coconut Curry Potsticker Soup
This comforting soup combines rich coconut milk and spicy red curry with tender potstickers for a perfect weeknight meal.
dailyrecipesbook.comThere is something so satisfying about a big bowl of warm soup after a long day. This recipe hits the spot by bringing together creamy coconut milk and bold red curry flavors with store bought potstickers that cook right in the broth.
My favorite thing about this dish is how quickly it comes together without sacrificing any flavor. It is bright, filling, and works just as well for a cozy lunch as it does for a fast family dinner.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 12 frozen potstickers
- 2 cups fresh baby spinach
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat.
- 2
Add the garlic and ginger to the pot and cook for about one minute until fragrant.
- 3
Stir in the red curry paste and cook for another minute to help the flavors bloom.
- 4
Pour in the coconut milk and broth, then add the soy sauce and bring the liquid to a gentle simmer.
- 5
Carefully drop the frozen potstickers into the simmering broth and cook for 5 to 7 minutes until they are tender and cooked through.
- 6
Stir in the baby spinach and let it wilt in the hot soup for about one minute.
- 7
Remove the pot from the heat and stir in the fresh lime juice.
- 8
Serve immediately in bowls topped with a sprinkle of fresh cilantro.
๐ก Tips
You can keep leftovers in an airtight container in the fridge for up to two days, but be aware that the potstickers will absorb more liquid over time. If you like a bit of extra crunch, feel free to add some sliced green onions or toasted peanuts on top before serving.
Made this recipe? Let us know how it went.
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