Ingredients
Scale
For the broth
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 small yellow onion, chopped
- 1 red bell pepper, cut into small pieces
- 1 medium sweet potato, peeled (or scrubbed) and cut into 1/2-inch cubes
- 2 tbsp red curry paste (start with less if you prefer mild heat)
- 1 (14 oz) can unsweetened coconut milk
- 4 cups vegetable stock (or chicken stock if not vegetarian)
Main additions
- 1 (about 13 oz) bag frozen potstickers (choose veggie or meat filling)
- 2 big handfuls (about 2 cups) baby spinach or other tender greens
- Juice of 1 lime (more to taste)
To finish
- Fresh cilantro, chopped, for sprinkling
Instructions
- Warm a large, heavy pot over medium heat. Add the olive oil, then toss in the garlic, onion, bell pepper and sweet potato. Cook, stirring every now and then, until the veggies soften and the onion turns translucent — roughly 4–6 minutes.
- Push the vegetables to one side of the pan and add the red curry paste. Let it toast for 30–60 seconds, stirring, so the spices bloom and become fragrant.
- Pour in the coconut milk and the stock, whisking or stirring to dissolve any bits of curry paste and form a silky broth. Increase heat just until the liquid comes to a gentle boil.
- Carefully drop the frozen potstickers into the bubbling broth, spacing them so they don’t clump. Lower the heat and let the soup simmer until the potstickers float and the sweet potato is tender — about 6–8 minutes (check the package directions if needed).
- Stir in the spinach and the lime juice, and cook 1–2 minutes more until the greens wilt but stay bright. Taste and season with salt and pepper, or add a touch more lime or curry paste if the flavor needs a lift.
- Ladle into bowls and garnish with lots of chopped cilantro. Serve hot with extra lime wedges on the side.
Notes
- Make it heartier: Add a can of drained chickpeas or cubed tofu for more protein.
- Swap the veg: Use butternut squash, carrots, or diced potato instead of sweet potato.
- Crispy touch: For textural contrast, pan-fry a few potstickers until browned and add them on top of each bowl.
- Spice control: Taste your curry paste first — brands vary widely. Start with 1 tablespoon and increase if you want more heat.
- Storage: Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently on the stove and add a splash of stock if the soup thickens.