Description
A comforting and vibrant Thai-inspired soup featuring tender vegetable-filled potstickers, sweet potatoes, and creamy coconut milk.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 sweet potato, peeled and chopped into bite-sized chunks
- 2 tbsp red curry paste
- 1 14 oz can unsweetened coconut milk
- 4 c vegetable broth
- 1 13 oz package vegetable potstickers
- 2 heaping c fresh spinach
- Juice from one lime
- Fresh cilantro, for garnish
Instructions
- Sauté: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the garlic, onion, red bell pepper, and sweet potato. Cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Simmer: Stir in the curry paste and cook for an additional minute. Add the coconut milk and vegetable broth. Whisk to combine.
- Cook: Bring the mixture to a boil, add the potstickers, and reduce heat to a simmer. Cook until slightly thickened, about 6 to 8 minutes.
- Finish: Add the spinach and lime juice and stir until the spinach is wilted. Garnish with fresh cilantro and serve immediately.
Notes
Ensure the vegetable potstickers are fully thawed before adding to the broth for the best texture. You can serve this with extra lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Thai soup, coconut soup, potsticker soup, vegetable soup, easy dinner