Name: Thai Coconut Curry Potsticker Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Thai
Ingredients: 1 pound bag frozen potstickers; 2 tablespoon Sesame Oil; 1 yellow onion (chopped); 1 red bell pepper (cut into strips); 3 garlic cloves (chopped); 1 tablespoon fresh ginger (chopped); 2 carrots (cut in half and into thin sticks); 2 tablespoon fresh lemongrass (chopped); 2-3 tablespoon Thai red curry paste; 5 cups chicken broth; 1 can Coconut milk (full fat); 2 tablespoon fish sauce; 2 tablespoon light soy sauce; 1 pound Bok Choy; 2 lime leaves; 1 cup portabella mushrooms (sliced); Sprigs of Thai basil (for garnish); Lime wedge (for garnish)

Thai Coconut Curry Potsticker Soup

This Thai coconut curry potsticker soup has a rich Thai-curry spiced coconut broth seasoned with ginger and lemongrass, simmered with mushrooms, bok choy, and carrots, and potstickers in each bowl.

40 min total 20 min prep 20 min cook 6 404 cal

Instructions

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1 Cook potstickers according to label instructions and set aside.
2 Add sesame oil to a Dutch oven over medium heat. Once heated add onions, red bell peppers, garlic, ginger, lemon grass, and carrot sticks. Cook, stirring often, for 3 to 4 minutes.
3 Add Thai curry paste, mix well with veggies, and cook for 1 to 2 minutes.
4 Slowly add chicken broth and mix well. Add coconut milk, fish sauce, soy sauce, and bok choy; mix well.
5 Add lime leaves and mushrooms to broth, reduce heat, cover, and bring broth to a mild simmer for 3 to 5 minutes. Remove from heat and remove lime leaves before serving.
6 Place 3 or 4 potstickers in a soup bowl and ladle broth over the potstickers. Add a sprig of Thai basil and a lime wedge for garnish.