Recipe courtesy of Juli @tangledwithtaste.
Coconut Curry Wonton Soup
Yields 6 servings
8 min prep time / 12 min cook time / 20 min total time
Ingredients
1-2 tbsp butter
1/2 onion diced
4-6 carrots coarsely chopped
3 cups chicken stock or chicken broth
2 cubes chicken bullion
1 cup yellow curry sauce
2 cans of coconut milk
Dash of red pepper flakes
Salt and pepper, to taste
Frozen chicken potstickers, cooked according their package directions
Fresh cilantro, chopped
Instructions
On medium heat, sauté your onion with red pepper flakes, in the butter for 2 minutes. Turn heat up to med-high and add the carrots. Cook for 5 more minutes, sticking on the bottom of the pot. Then, add enough stock/bullion to just cover your vegetables. Add the bullion and the curry sauce. Turn heat up to high and bring to a boil. As soon as soup reaches a boil, add coconut milk and drop temperature down to med-low. Let it all simmer together 5-10 minutes until carrots are tender. Serve over chicken potstickers and top with fresh cilantro.
