Ingredients
1 tablespoon vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
4 cups chicken broth
1 (14 oz) can coconut milk
1 tablespoon fish sauce
12 frozen pork or vegetable potstickers (or dumplings)
1 cup sliced mushrooms
1 red bell pepper, thinly sliced
1 cup snap peas or snow peas
Juice of 1 lime
Fresh cilantro and sliced green onions, for garnish
Optional: sliced red chili for extra heat
Instructions
Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened, about 3 minutes.
Stir in red curry paste and cook for 1 minute to bloom the spices.
Add chicken broth, coconut milk, and fish sauce; stir to combine and bring to a simmer.
Add potstickers, mushrooms, bell pepper, and snap peas. Simmer until potstickers are cooked through and vegetables are tender, about 8-10 minutes.
Remove from heat and stir in lime juice.
Serve hot, garnished with fresh cilantro, green onions, and optional sliced chili.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
