Description
Comforting Chinese Potsticker Soup brings warmth and flavor to your table with tender dumplings swimming in a delicate broth. Packed with savory ingredients and simple techniques, you’ll savor each spoonful of this soul-satisfying meal that connects culinary traditions.
Ingredients
Scale
Main Ingredients:
- 1 package (13 ounces / 368 grams) potstickers (vegetarian or meat-filled)
- 1 sweet potato, scrubbed and chopped into bite-sized chunks
- 1 red bell pepper, diced
- 2 heaping cups fresh spinach
Soup Base Ingredients:
- 4 cups vegetable stock
- 1 can (14 ounces / 397 grams) unsweetened coconut milk
- 2 tablespoons red curry paste
Aromatics and Seasonings:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
- Prepare a large stockpot and warm olive oil over medium-high heat until shimmering, creating a base for the aromatic vegetable medley.
- Introduce minced garlic, diced onion, chopped red bell pepper, and cubed sweet potato into the hot oil, sautéing for 3-4 minutes until vegetables soften and release their fragrant essence.
- Incorporate red curry paste, stirring vigorously for 1 minute to activate its intense flavor profile and spread evenly throughout the vegetable mixture.
- Pour coconut milk and vegetable stock into the pot, whisking thoroughly to create a smooth, creamy broth with complex layers of taste.
- Elevate the heat to achieve a rolling boil, then gently drop frozen potstickers into the liquid, reducing temperature to a gentle simmer.
- Allow potstickers to cook for 6-8 minutes, watching the soup thicken and the dumplings become tender and fully heated through.
- Delicately fold fresh spinach leaves into the soup, letting them wilt naturally and add a vibrant green color to the dish.
- Finish with a bright splash of lime juice, stirring to integrate the citrusy notes and enhance the overall flavor complexity.
- Carefully ladle the soup into serving bowls, creating an inviting presentation with generous portions of potstickers and vegetables.
- Garnish with fresh cilantro leaves, providing a final aromatic touch that elevates the soup’s visual and gustatory appeal.
Notes
- Swap out sweet potato for other root vegetables like butternut squash or carrots to match seasonal availability or personal preference.
- Add cooked shredded chicken, tofu, or shrimp to increase protein content and make the soup more substantial.
- Adjust red curry paste quantity to control heat intensity, starting with less and gradually adding more for desired spiciness.
- Use gluten-free potstickers or substitute with rice dumplings to accommodate dietary restrictions without compromising flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg