Leftover soup, frozen potstickers and a bowl of warm rice. This is such an easy way to make another dinner out of my Butternut Squash and Coconut Soup. The coconut milk and red curry paste are already in the soup, so all you need to do is loosen it with a little water and cook the potstickers in it.
A little red bell pepper adds color, then cilantro and chili crisp finish it off.
Ingredients
This is a flexible leftover recipe. Use the amount of soup and potstickers you have, with enough sauce to cook the potstickers and spoon over your rice.
- Oil, for sautéing
- Red bell pepper, sliced
- Frozen chicken potstickers
- Leftover Butternut Squash and Coconut Soup
- About 1/2 cup water, plus more as needed
- Cooked rice, for serving
- Chopped cilantro, for serving
- Chili crisp, to taste
Let’s cook
- Heat a little oil in a skillet over medium heat. Add the sliced red bell pepper and sauté for 2–3 minutes, until it starts to soften.
- Add enough leftover soup to make a sauce around the potstickers. Stir in about 1/2 cup water to thin it out and bring to a gentle simmer.
- Add the frozen chicken potstickers, cover, and gently simmer to steam them through. Start checking around 7 minutes, but follow the package cooking time and doneness instructions and cook until fully cooked. Add a splash of water if the sauce gets too thick.
- Spoon over warm cooked rice and finish with chopped cilantro and chili crisp to taste.
A couple of tips
Keep the simmer gentle so the potstickers hold together. Different brands need different cooking times, so check the package rather than assuming they will all be ready in seven minutes.
Need the soup first? Make my Butternut Squash and Coconut Soup and save some for this.