Coconut Curry Potsticker Soup
This soup celebrates the harmony of bold Asian flavors with the comforting simplicity of Italian-inspired technique: a single pot, fresh ingredients, and balanced seasoning. The creamy coconut broth enriched with red curry paste provides a fragrant base that carries tender potstickers and vibrant vegetables. This dish exemplifies how mastering a few key ingredients and steps can yield a deeply satisfying meal without fuss.
Instructions
- 1
Heat the coconut oil in a large Dutch oven over medium heat. Add the diced onion, jalapeño, and bell pepper. Sauté for 4 to 5 minutes until the vegetables begin to soften and release their aromas.
5 min
- 2
Add the minced garlic, ginger, and diced mushrooms to the pot. Continue cooking for about 7 minutes until the mixture is tender and fragrant.
7 min
- 3
Stir in the cubed sweet potato, red curry sauce, coconut milk, and vegetable broth. Combine thoroughly and bring the soup to a boil.
- 4
Reduce the heat to medium-low and let the soup simmer for 10 to 15 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
15 min
- 5
Add the frozen potstickers and fresh spinach to the pot. Cook for an additional 5 minutes, stirring frequently to prevent the potstickers from sticking together, until they are heated through and the spinach is wilted.
5 min
- 6
Remove from heat and stir in the fresh lime juice to brighten the flavors.
- 7
Serve immediately, garnished with chopped cilantro, chili crisp, and chopped peanuts if desired.
Ago's Notes
- This recipe is designed for one-pot convenience, minimizing cleanup while maximizing flavor.
- If potstickers are unavailable, suitable alternatives include rice noodles, udon, or even potato gnocchi, respecting the texture contrast in the soup.
- For added protein, incorporate cooked shredded chicken or shrimp alongside the potstickers.
- Adjust the spice level by adding chili paste or sriracha according to taste.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently to preserve the delicate textures.
Serve hot and finish with lime plus optional garnishes to keep the broth bright, balanced, and aromatic.
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