Thai Potsticker Coconut Soup (Printable Version)
Savory Thai-style broth enriched with coconut milk, red curry, potstickers, spinach, and fresh lime zest.
# Ingredients Required:
→ Soup Base
01 -
30 ml olive oil
02 -
2 cloves garlic, minced
03 -
1 medium onion, diced
04 -
1 red bell pepper, diced
05 -
1 medium sweet potato, scrubbed and chopped into bite-sized pieces
06 -
30 g red curry paste
07 -
400 ml unsweetened coconut milk
08 -
960 ml vegetable stock
→ Main Components
09 -
370 g potstickers, vegetarian or meat-filled
10 -
60 g fresh spinach
11 -
Juice of 1 lime
→ Garnish
12 -
Fresh cilantro, chopped
# Guide to Cooking:
01 -
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add minced garlic, diced onion, diced red bell pepper, and chopped sweet potato. Sauté for 3 to 4 minutes, stirring occasionally until vegetables begin to soften.
02 -
Stir in the red curry paste and cook for 1 minute until fragrant. Pour in the coconut milk and vegetable stock, whisking to combine into a smooth mixture.
03 -
Bring the mixture to a boil. Add potstickers, reduce heat to a simmer, and cook for 6 to 8 minutes until the soup thickens slightly and potstickers are fully heated through.
04 -
Stir in fresh spinach and lime juice. Cook for 1 to 2 minutes until the spinach wilts.
05 -
Ladle soup into serving bowls and top with freshly chopped cilantro. Serve immediately.
# Extra Suggestions:
01 -
Use fresh ingredients for optimal flavor and wash vegetables thoroughly.