Description
A delightful mashup of comforting flavors, bold spices, and a bit of Asian flair, this Red Curry Pot Sticker Soup is sure to impress!
Ingredients
- Pot Stickers: frozen or homemade
- Coconut milk: 1 can
- Chicken or vegetable broth: 4 cups
- Red curry paste: 2–3 tablespoons
- Bell peppers: chopped
- Carrots: chopped
- Bok choy: chopped
- Fresh cilantro: chopped
- Lime juice: from 1 lime
- Chili flakes: optional for serving
Instructions
- Pour 4 cups of broth into a large pot and bring to a gentle simmer over medium heat. Add 1 can of coconut milk and 2–3 tablespoons of red curry paste, stirring to blend.
- Once the broth is bubbling, add the chopped bell peppers, carrots, and bok choy. Cook for about 5–7 minutes until softened but still slightly crunchy.
- Add the pot stickers, ensuring they are spaced out, and let them simmer for 6-8 minutes until fully cooked.
- Stir in chopped cilantro and lime juice. Optionally, add chili flakes for an extra kick.
- Ladle the soup into bowls, garnish with more cilantro and lime wedges, and enjoy!
Notes
Customize with shrimp, chicken, or tofu if desired. Store leftovers in the fridge for 3 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg