Thai Coconut Potsticker Soup: Pressure Cooker Comfort in Minutes
This Thai Coconut Potsticker Soup is cozy comfort in a bowl with creamy coconut broth, red curry, hearty sweet potato, and plump potstickers. It’s done in under 30 minutes with fresh spinach and lime for brightness.
Equipment
- 1 Dutch Oven
Ingredients
Main Ingredients
- 2 tablespoons Olive oil
- 2 cloves Garlic minced
- 1 Onion diced
- 1 Red bell pepper diced
- 1 Sweet potato scrubbed and chopped into bite sized chunks
- 2 tablespoon Red curry paste
- 14 ounce can Unsweetened coconut milk
- 4 cups Vegetable stock
- 13 ounce package Potstickers
- 2 heaping cups Fresh spinach
- 1 Lime juice
- Fresh cilantro for garnish
Instructions
Instructions
- Heat olive oil in a large pot over medium-high heat. Add garlic and onion, sauté until softened, about 3 to 4 minutes.
- Stir in red bell pepper and sweet potato. Cook for 5 minutes, stirring occasionally.
- Add red curry paste and stir to coat vegetables. Cook for 1 minute.
- Pour in coconut milk and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
- Add potstickers. Cook for 5 to 6 minutes according to package instructions until floating and cooked through.
- Stir in spinach and cook until wilted, about 2 minutes.
- Squeeze lime juice over soup, adjust seasoning to taste, garnish with cilantro and serve hot.
Notes
Use fresh or frozen potstickers. Soup can be refrigerated for 3 days. To freeze, store broth and potstickers separately to avoid sogginess.