Coconut Curry Potsticker Soup

This creamy coconut curry potsticker soup is packed with flavorful Asian-inspired ingredients, including red curry sauce, coconut milk, tender Chinese dumplings, and veggies!

This is coconut curry soup, made even better! My recipe has fluffy potsticker dumplings afloat in a rich coconut broth with red curry, veggies, garlic, and ginger. It’s bright and flavorful, and extra comforting. Serve this soup alone or with a side of hot water cornbread on a chilly day.

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 1/2 jalapeño, small diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons minced ginger
• 8 ounces white mushrooms, diced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 large sweet potato, peeled and cut into cubes
• 1 (13.5-ounce) can coconut milk
• 3/4 cup red curry sauce (I like Trader Joe’s)
• 4 cups vegetable broth
• 1 (16-ounce) bag of frozen potstickers (vegetable, pork, or chicken)
• 3 cups fresh spinach
• Juice from 2 limes
• Optional garnish – chopped cilantro, chili crisp, and chopped peanuts