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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.

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