Soups & Stewscookiesandcups
Coconut Curry Potsticker Soup
This coconut curry soup has tender Chinese potstickers swimming in a rich coconut broth with red curry, garlic, ginger, and veggies. Ready in one pot in under an hour!
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- oven
📝 Preparation Steps
1
Heat coconut oil in a 7-quart Dutch oven over medium heat. Add in the onions, jalapeno, and bell pepper. Sauté for 4 – ⏱️ 5 minutes until the vegetables begin to soften, and then add in the garlic, ginger, and mushrooms. Continue cooking for about 7 more minutes until soft.
coconut oil1 tablespoongarlic, minced3 clovesminced ginger2 teaspoons
2
Add in the sweet potato, curry sauce, coconut milk, and broth. Stir to combine and bring the mixture to a boil.
large sweet potato, peeled and cut into cubes1coconut milk1 (13.5-ounce) can
3
Reduce the heat to medium-low and simmer for 10 – ⏱️ 15 minutes or until potatoes are soft, stirring occasionally.
4
Add in the potstickers and spinach and cook for ⏱️ 5 minutes or until the potstickers are heated through, stirring frequently to prevent the potstickers from sticking to each other.
fresh spinach3 cups
5
Add in the lime juice, stir to combine, and serve immediately, garnishing as desired with cilantro, chili crisp, and chopped peanuts.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...