coconut curry pot sticker soup

About this coconut curry pot sticker soup

Full of flavor and hearty. I love everything about this soup. A umami-rich fusion of Asian flavors combines tender potstickers, aromatic herbs, and creamy broth. One cup will feel like a meal! Only one pot needs to be washed. This soup, like my chicken gnocchi soup, comes together in one pot. Ready within an hour. Ready in just 15 minutes, this coconut curry potsticker soup is a low-fuss recipe with big rewards. The stove does most of the work.

soup ingredients

Here, let’s take a look at the main ingredients of this coconut curry soup and possible substitutes. Scroll down to the recipe card after posting to see the complete printable recipe with measurements.

Coconut oil – I like to saute vegetables in coconut oil, but you can use any cooking oil. Yellow onions – You can also use white onions or shallots. Jalapeno – Remove the seeds and dice to reduce the spiciness. I chose jalapeño chili peppers because they are easily available, but you can also make this soup with Thai bird’s eye chili peppers or any chili pepper of your choice. If you are sensitive to heat, omit the chili pepper. Bell peppers – any color. I use sweet red peppers. Garlic and ginger – freshly chopped. If you don’t have fresh ginger, substitute 1/2 teaspoon garlic powder per clove and 1/4 teaspoon grated ginger for every 1 teaspoon grated ginger. Mushrooms – I like to add sliced ​​white mushrooms, but you can also add other types of mushrooms such as baby bella or shiitake or oyster mushrooms. If you don’t like mushrooms, you can omit it. Sweet potatoes – or regular potatoes, cut into cubes. When making soup, we recommend waxy potatoes, such as red potatoes or fingerling potatoes, rather than starchy potatoes. You can also add diced butternut squash. Coconut milk – Be sure to use coconut milk and not coconut cream, which is very sweet. Red Curry Sauce – Trader Joe’s red curry sauce is my favorite. Vegetable soup – If desired, substitute chicken broth or homemade chicken stock. Frozen Potstickers – Potstickers are a type of Asian dumpling. You can find a variety of varieties, including potstickers filled with vegetables, pork, and chicken, in the frozen section of major grocery stores and at your local Asian supermarket. Spinach – Fresh baby spinach, chopped chard, or kale are good options. Lime juice – best freshly squeezed.

How to make coconut curry soup using pot stickers

I love changing up my usual winter rotations of sausage tortellini soup and Instant Pot vegetable soup with zesty Asian flavors. Here’s how to prepare this coconut curry pot sticker soup in a few easy steps.

Stir-fry the vegetables. Heat the coconut oil in a Dutch oven over medium heat. Add onions, jalapenos, and peppers and sauté for about 5 minutes. Next, add garlic, ginger and mushrooms and fry. Continue cooking for 7 minutes. Add other ingredients. Mix the diced sweet potatoes with the curry sauce, coconut milk, and soup. Bring the pot to a boil. Boil. Reduce heat and let soup simmer, stirring occasionally, until sweet potatoes are fork-tender, 10 to 15 minutes.

Add pot stickers. Then add the potstickers and spinach. Stir while heating. Finally, add lime juice and mix. serve. Serve potsticker soup with fresh cilantro and chopped peanuts, drizzled with chili crisps.

Tips and variations

If you can’t find potstickers, substitute rice noodles, udon noodles, or potato gnocchi. Add protein. Add leftover shredded chicken (or Thai chicken) or cooked shrimp to the soup for more protein. Add the cooked protein at the same time as the potstickers and stir. You can also brown raw chicken with vegetables. Add more spices. If you want a spicier soup, stir in a little chili sauce, Sriracha sauce, or gochujang.

How to save and reheat leftovers

Please refrigerate. Leftover coconut curry soup can be stored tightly in the refrigerator for up to 5 days. Reheat. Heat the soup in the microwave or in a pot on the stove until heated through.