Red Curry Soup with Shrimp Potstickers

Ingredients

1 Tbsp. plus 1 tsp. vegetable oil
1 Tbsp. lemongrass paste
3 tsp. grated ginger
1 Tbsp. red curry paste
32 oz. vegetable stock
2 Tbsp. fish sauce
1 Tbsp. brown sugar
13.6 fl. oz. coconut milk
½ red bell pepper, thinly sliced
6 shiitake mushrooms, stalks removed, and thinly sliced
¼ cup water
1 box Phillips Seafood Shrimp Potstickers
1 small carrot, thinly sliced
10 snow peas, ends cut off
6 cherry tomatoes, halved
½ lb. pre-cooked large shrimp
4 tsp. chopped cilantro
1 lime, cut into wedges

Cooking Instructions

• In a large pot, mix together 1 tsp. vegetable oil, lemongrass, ginger and red curry paste. Stir to combine. Add vegetable stock, fish sauce and brown sugar, bring to a boil, then reduce heat and simmer for approximately 5 minutes. Add coconut milk, red bell pepper and mushrooms and continue to simmer.
• In a medium saucepan, pour 1/4 cup water and 1 Tablespoon vegetable oil. Add potstickers and fry for approximately 7 minutes, flipping halfway through to ensure even cooking.
• Add carrots, snow peas, cherry tomatoes, shrimp and potstickers to soup and continue to simmer for 2 additional minutes. Meanwhile, warm sweet pineapple chili sauce from the potstickers package.
• Serve with sweet pineapple chili sauce, chopped cilantro and limes.

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