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Thai Coconut Potsticker Soup Recipe

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4.2 from 4 reviews

This Thai Coconut Potsticker Soup combines authentic Thai flavors with a hearty comfort-food twist. Featuring chicken potstickers simmered in a fragrant coconut milk and red curry broth infused with garlic, ginger, lemongrass, and fresh lime, this soup is vibrant, creamy, and satisfying. Topped with fresh cilantro, green onions, and chili peppers, it’s a perfect 29-minute meal that delivers a delightful balance of spicy, sour, and savory notes.

Ingredients

Broth Base

  • 2 cloves garlic
  • 1 inch piece fresh ginger (peeled)
  • 2 stalks lemongrass (cut into 3 inch sections)
  • 1 teaspoon lime zest
  • 2 tablespoons red curry paste
  • 4 cups chicken broth

Soup Ingredients

  • 3 tablespoons fish sauce
  • 3 (13.5 ounce) cans coconut milk
  • 1 cup onion (medium dice)
  • ½ pound fresh shiitake mushrooms (sliced)
  • 1 pound frozen chicken potstickers
  • 2 tablespoons fresh lime juice

Garnishes

  • ¼ cup fresh chopped cilantro
  • Thai chili peppers (thinly sliced)
  • Fresh cilantro leaves
  • Green onions (sliced)
  • Lime wedges
  • Chili crisp

Instructions

  1. Prepare the broth base: Add the garlic, peeled ginger, lemongrass sections, lime zest, and red curry paste into a large pot with 4 cups of chicken broth. Place the pot over high heat and bring the mixture to a boil to release all the aromatic flavors.
  2. Simmer the broth: Reduce the heat to medium and let the broth simmer for 5 to 7 minutes. This step allows the flavors from the aromatics and curry paste to fully infuse into the broth.
  3. Remove aromatics: Using a slotted spoon, carefully remove the chunks of garlic, ginger, and lemongrass from the soup. Discard these ingredients as they have done their job flavoring the broth.
  4. Add soup ingredients: Stir in the fish sauce, coconut milk, diced onion, sliced shiitake mushrooms, and frozen chicken potstickers. Bring the mixture back to a gentle simmer and cook for 8 to 10 minutes, allowing the potstickers to cook through and the vegetables to soften.
  5. Finish with lime juice: Stir in the fresh lime juice to brighten the soup with a citrusy tang just before serving.

Notes

  • If fresh lemongrass is unavailable, you can substitute with 1 tablespoon lemongrass paste or omit and add extra lime zest for brightness.
  • Frozen chicken potstickers can be swapped with vegetable or pork potstickers for variation.
  • Adjust red curry paste amount to control spice level as per your taste preference.
  • This soup can be garnished with chili crisp and extra Thai chilies for more heat, or served mild with just cilantro and green onions.
  • For a vegetarian version, substitute chicken broth with vegetable broth and use vegetarian potstickers, replace fish sauce with soy sauce or tamari.
  • Cook time for potstickers can vary based on size and thickness, ensure they are heated through completely.

Find it online: https://bitezly.com/thai-coconut-potsticker-soup-recipe/