Description
A flavorful and comforting soup featuring potstickers in a rich red curry broth.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can coconut milk
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 1 package frozen potstickers
- 2 cups spinach
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté until soft.
- Stir in red curry paste and cook for 1 minute.
- Add broth and coconut milk. Bring to a simmer.
- Add bell peppers and mushrooms. Cook for 5 minutes.
- Add potstickers and cook until heated through.
- Stir in spinach, soy sauce, and lime juice. Cook until spinach is wilted.
- Serve hot, garnished with cilantro.
Notes
- Adjust the spice level by adding more or less curry paste.
- Use any vegetables you prefer.
- Fresh potstickers can be used instead of frozen.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Red Curry Potsticker Soup