Ingredients
Scale
- 1 tablespoon oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon red curry paste
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 2 cups frozen pot stickers
- 1 cup spinach
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Heat the oil in a pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and red curry paste, cooking for 1-2 minutes until fragrant.
- Pour in the broth and coconut milk, and bring to a simmer.
- Add the frozen pot stickers and cook according to package instructions for about 5-7 minutes.
- Stir in the spinach and cook until just wilted.
- Season with salt to taste.
- Serve hot, garnished with chopped cilantro.
Notes
Ensure your ingredients are prepped before you start cooking for a smooth process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg