Description
Savor the delightful Thai Potsticker Soup, a comforting blend of Asian flavors dancing in a fragrant broth. Delicate dumplings swim alongside fresh vegetables, promising a warming culinary journey that will satisfy deep hunger pangs. You’ll love this soul-satisfying meal.
Ingredients
Scale
Protein and Potstickers:
- 1 (13-ounce) package potstickers (vegetarian or meat-filled)
- 2 cups fresh spinach
Vegetables and Aromatics:
- 1 onion, diced
- 1 red bell pepper, diced
- 1 sweet potato, scrubbed and chopped into bite-sized chunks
- 2 cloves garlic, minced
Liquids and Seasonings:
- 4 cups vegetable stock
- 1 (14-ounce) can unsweetened coconut milk
- 2 tablespoons olive oil
- 2 tablespoons red curry paste
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
- Prepare the aromatic base by heating olive oil in a large stockpot, creating a flavorful foundation for the soup.
- Introduce minced garlic, diced onion, sliced red bell pepper, and cubed sweet potato to the hot oil, gently sautéing until the vegetables become tender and release their vibrant flavors.
- Infuse the mixture with red curry paste, stirring briefly to awaken its intense aromatics and create a rich, spicy undertone.
- Pour in creamy coconut milk and vegetable stock, whisking thoroughly to create a smooth, harmonious liquid base.
- Elevate the soup by bringing the broth to a rolling boil, then carefully add the potstickers to the simmering liquid.
- Reduce heat and allow the potstickers to gently cook, transforming the broth into a slightly thickened, luxurious soup.
- Delicately fold fresh spinach leaves into the soup, watching them wilt and integrate with the other ingredients.
- Brighten the entire dish with a splash of fresh lime juice, adding a zesty citrus note that cuts through the richness.
- Transfer the piping hot soup into serving bowls, creating an inviting presentation.
- Finish by scattering fresh cilantro leaves across the top, providing a final layer of color and herbal complexity.
Notes
- Swap potstickers with gluten-free versions for celiac or gluten-sensitive diets, ensuring everyone can enjoy this comforting soup.
- Reduce sodium by using low-sodium vegetable stock and controlling salt content when selecting curry paste and adding minimal extra salt.
- Boost protein by adding cooked shredded chicken or tofu cubes directly into the soup for a more substantial meal that keeps you feeling full longer.
- Customize heat levels by selecting mild or spicy red curry paste, allowing individuals to control the soup’s intensity according to their taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg