Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 12–15 frozen chicken potstickers
- 1 cup fresh spinach
- 1 red bell pepper, sliced thinly
- Fresh cilantro leaves
- Lime wedges for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Sauté diced onion, minced garlic, and grated ginger until fragrant (3-4 minutes).
- Add chicken broth and coconut milk; stir to combine. Bring to a gentle boil, then reduce heat to low.
- Add frozen chicken potstickers and cook according to package instructions (6-8 minutes).
- Stir in fresh spinach and sliced red bell pepper; cook for another 2-3 minutes until vegetables are tender.
- Remove from heat, ladle into bowls, and garnish with cilantro leaves and lime wedges. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg