Thai Potsticker Soup
A simple soup packed with tons of flavor and hints of Thai cuisine.
Equipment
- large pot
Ingredients
- 1 TBS. olive oil
- 4 oz. shiitake mushrooms
- 1 TBS. curry powder
- 1 bunch green onions sliced, green tops reserved for topping
- 4 cups chicken broth
- 1 cup coconut milk
- 1 TBS. fish sauce
- 4 oz. fresh green beans ends trimmed and roughly chopped
- 1 red bell pepper sliced into thin strips
- 1 lb. frozen Asian-style potstickers
- 1 juice of lime
- salt
Instructions
- In a large pot, heat oil over medium-high heat. Add the mushrooms, green onions and curry powder; cook, stirring constantly, until the curry powder is toasted and the onions are slightly translucent, about 3-4 minutes.
- Add chicken broth, coconut milk, fish sauce and 1 cup of water to the pot. Stir. Let mixture come to a simmer. Add green beans and bell pepper to the pot and let reduce heat to medium low, and simmer. Continue simmering for 5-6 minutes or until veggies are crisp-tender.
- Add frozen potstickers to the pot and cook (at a simmer) until tender, about 7-10 minutes. Stir in the lime juice and season soup with salt.
- Serve topped with sliced green onion tops.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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