Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (13.5 ounce) can coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional, or substitute with extra soy sauce)
- 1/2 teaspoon brown sugar
- 1 (16 ounce) package frozen pot stickers (gyoza or dumplings)
- 1 cup chopped bok choy or spinach
- 1/4 cup chopped cilantro, for garnish
- 1 lime, cut into wedges, for serving
- Optional: Sriracha for added heat
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
- Stir in red curry paste and cook for 1 minute, until fragrant. Pour in vegetable broth and coconut milk. Add soy sauce, fish sauce (if using), and brown sugar. Bring to a simmer.
- Gently add frozen pot stickers to the simmering broth. Cook according to package directions, usually about 8-10 minutes, or until cooked through.
- Stir in chopped bok choy or spinach during the last 2 minutes of cooking time, until wilted.
- Ladle soup into bowls. Garnish with chopped cilantro and a squeeze of lime juice. Serve immediately. Add a drizzle of sriracha for extra heat if desired.
Notes
For a spicier soup, add more red curry paste or a pinch of red pepper flakes. You can use any type of pot stickers you like, such as chicken, beef, or vegetable. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The fish sauce can be omitted or replaced with an equal amount of soy sauce for a vegetarian version. For a richer flavor, toast the red curry paste in the oil for an extra minute before adding the broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg