Thai Coconut Curry Potsticker Soup
This cozy Thai-inspired soup combines creamy coconut milk, spicy red curry, and tender potstickers for a comforting meal that comes together quickly in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon Coconut oil for rich base flavor
- 1 Yellow onion diced
- 3 cloves Garlic minced
- 2 teaspoons Fresh ginger peeled and grated
- 1 Red Thai chili or ½ jalapeño minced (optional)
- 1 Bell pepper diced
- 8 oz White mushrooms diced
- 1 Sweet potato peeled and cubed
- 3 cups Fresh spinach
- 1 can Coconut milk
- ½ cup Trader Joe’s Red Curry Sauce or 2 tablespoon red curry paste + 1 tablespoon soy sauce
- 4 cups Vegetable broth
- 2 Limes juiced
- 1 bag Frozen potstickers 16 oz, veggie
- Kosher salt and pepper to taste
- Cilantro for garnish
- Lime wedges for garnish
Instructions
Instructions
- Heat coconut oil in pot over medium heat.
- Add diced onion and sauté until translucent, about 3-4 minutes.
- Stir in garlic, ginger, and chili/jalapeño; cook for 1 minute until fragrant.
- Add bell peppers, mushrooms, and sweet potato. Cook 5-7 minutes, stirring occasionally.
- Pour in coconut milk, curry sauce (or paste + soy), and vegetable broth. Stir to combine.
- Bring to a boil, reduce heat, close pressure cooker. Cook on high pressure 7 minutes.
- Perform slow release to avoid mushy vegetables.
- Add frozen potstickers, cook 5-6 minutes according to package directions.
- Stir in fresh spinach and cook 2 minutes until wilted.
- Stir in lime juice, season with salt and pepper. Garnish with cilantro and lime wedges.
Notes
Store leftovers in airtight container up to 3 days. Freeze for longer with gentle reheating and stir in splash of broth if needed.