Ingredients
Method
- Sauté. Heat oil in a large stockpot over medium-high heat. Add the onion, bell pepper, carrots and sauté for 6 to 7 minutes, stirring occasionally, until nearly tender. Add the garlic, ginger, red curry paste and sauté for 3 minutes, stirring frequently.
- Simmer. Add the chicken stock and stir to combine. Continue cooking until the soup reaches a boil.
- Cook the potstickers. Add the frozen potstickers to the soup and stir to combine. Add the coconut milk and stir gently until the potstickers are tender.
- Season. Taste the broth and season with additional red curry paste if needed.
- Serve. Serve immediately and enjoy!
Notes
- Don't overcrowd the pot when sautéing vegetables; work in batches if necessary to ensure even cooking and caramelization.
- Adjust the Thai red curry paste to your spice preference; start with less and add more if you like a bolder kick. I often add an extra half tablespoon for a richer flavor.
- For a richer broth, simmer the chicken stock for an additional 5-10 minutes before adding potstickers.
- If using raw chicken or pork potstickers, ensure they reach an internal temperature of 165°F (74°C) before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust the Thai red curry paste to your spice preference; start with less and add more if you like a bolder kick. I often add an extra half tablespoon for a richer flavor.
- For a richer broth, simmer the chicken stock for an additional 5-10 minutes before adding potstickers.
- If using raw chicken or pork potstickers, ensure they reach an internal temperature of 165°F (74°C) before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.