Recipe Ingredients
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 sweet potato, peeled and chopped into bite sized chunks
- 2 tbsp. red curry paste
- 1 14 oz. can unsweetened coconut milk
- 4 c. vegetable broth
- 1 13 oz. package Ling Ling Asian Kitchen Potstickers
- 2 heaping c. fresh spinach
- Juice from one lime
- Fresh cilantro, for garnish
Recipe Directions
- To make the soup, heat olive oil in a large stockpot or Dutch oven over medium- high heat.
- Add the garlic, onion, red bell pepper and sweet potato.
- Cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Stir in the curry paste and cook for an additional minute.
- Add the coconut milk and vegetable broth.
- Whisk to combine.
- Bring the mixture to a boil, add the potstickers and reduce heat to a simmer.
- Cook, until slightly thickened, about 6 to 8 minutes.
- Add the spinach and lime juice and stir until the spinach is wilted.
- Garnish with fresh cilantro and serve immediately.
This is delicious! Very easy to make and have made about 3 times. This time I added kale and some shrimp and really you can add whatever you want — the coconut milk makes it rich.