Creamy Potsticker Soup

Ingredients

• 1 tbsp Sesame oil
• 1 tbsp Olive oil
• Leek (Sliced; quantity is not stated in the source.)
• 1 qt Chicken broth
• 1 Garlic (Sliced clove; remove after simmering.)
• 1 in Fresh ginger (Sliced piece; remove after simmering.)
• 2 tbsp Red curry paste
• 1 tbsp Miso
• 3 tbsp Fish sauce
• 2 Coconut milk (Cans; can size is not stated in the source.)
• 0.5 cup Carrots (Shredded.)
• 4 oz Shiitake mushrooms (Sliced.)
• Potstickers (1 bag; bag size and potsticker quantity are not stated.)
• Green onions (Sliced, for topping; quantity is not stated.)
• Chili crisp (For topping; quantity is not stated.)

Steps

1. 1

   Heat the sesame oil and olive oil in a large pot over medium heat.

2. 2

   Add the sliced leek and sauté until softened.

3. 3

   Add the chicken broth, sliced garlic, sliced ginger, red curry paste, and miso to the pot.

4. 4

   Bring the soup to a boil, then simmer for about 10 minutes so the aromatics infuse the broth.

5. 5

   Using a slotted spoon, remove the garlic and ginger from the pot.

6. 6

   Add the fish sauce, coconut milk, sliced shiitake mushrooms, and shredded carrots.

7. 7

   Bring the soup back to a boil.

8. 8

   Add the potstickers and cook for about 6–8 minutes.

9. 9

   Top the soup with sliced green onions and chili crisp before serving.

Notes

The source does not specify the quantity of leek, the size of the coconut-milk cans, the size of the potsticker bag, or the amounts of green onions and chili crisp. It also does not specify the type of potstickers or the heat level of the chili crisp.

Nutrition per serving

• soup
• main
• one-pot
• comfort food
• quick
• cold-weather
• dumplings
• coconut milk