Description
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!
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 1/2 jalapeño, small diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons minced ginger
- 8 ounces white mushrooms, diced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 large sweet potato, peeled and cut into cubes
- 1 (13.5-ounce) can coconut milk
- 3/4 cup red curry sauce (I like Trader Joe’s)
- 4 cups vegetable broth
- 1 (16-ounce) bag of frozen potstickers (vegetable, pork, or chicken)
- 3 cups fresh spinach
- Juice from 2 limes
- Optional garnish – chopped cilantro, chili crisp, and chopped peanuts
Instructions
- 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.
- Add in the sweet potato, curry sauce, coconut milk, and broth. Stir to combine and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer for 10 – 15 minutes or until potatoes are soft, stirring occasionally.
- 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.
- Add in the lime juice, stir to combine, and serve immediately, garnishing as desired with cilantro, chili crisp, and chopped peanuts.
Notes
- Store airtight in the refrigerator for up to 5 days.
