Coconut Potsticker Soup is a delightful fusion dish that marries the comforting textures of potstickers with the rich, aromatic flavors of Thai cuisine. This quick and easy recipe is perfect for busy weeknights, providing a hearty meal in just under 30 minutes.
With a base of creamy coconut milk, fragrant spices like red curry paste and lemongrass, and the umami depth of shiitake mushrooms, this soup is a feast for the senses. The addition of frozen chicken potstickers makes it both satisfying and convenient, turning a simple soup into a vibrant main course.
Whether you’re looking to impress guests or simply enjoy a cozy night in, this Coconut Potsticker Soup is sure to become a favorite. Gather your ingredients, and let’s get cooking!
Ingredients:
2 cloves garlic
1″ piece fresh ginger, peeled
2 stalks lemongrass, cut into 3-inch sections
1 tsp lime zest
2 tbsp red curry paste
4 cups chicken broth
3 tbsp fish sauce
3 (13.5 oz) cans coconut milk
1 cup onion, large dice
½ lb fresh shiitake mushrooms, sliced
1 lb frozen chicken potstickers
2 tbsp fresh lime juice
¼ cup fresh chopped cilantro
Optional Garnishes:
Thai chili peppers, thinly sliced
Fresh cilantro leaves
Scallions, sliced
Lime wedges
Instructions
Boil Broth:
Add the garlic, ginger, lemongrass, lime zest, red curry paste, and chicken broth to a large pot on the stove over high heat. Bring to a boil.
Simmer Soup:
Reduce heat and simmer for 5-7 minutes.
Strain Broth:
Use a slotted spoon to remove the ginger, garlic cloves, and lemongrass from the soup.
Add Ingredients:
Add the fish sauce, coconut milk, onions, shiitake mushrooms, and frozen potstickers to the pot.
Cook:
Cook for 8-10 minutes until the potstickers are heated through.
Finish Soup:
Stir in the lime juice and cilantro.
Serve:
Serve immediately with optional garnishes such as Thai chili peppers, fresh cilantro leaves, scallions, and lime wedges.
Enjoy this delicious twist on classic Tom Kha soup with the added fun of chicken potstickers!
