Thai Coconut Potsticker Soup
User Reviews
4.5
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Prep Time
9 mins
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Cook Time
20 mins
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Total Time
29 mins
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Servings
6 servings
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Calories
605 kcal
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Course
Main Course, Soup
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Cuisine
Thai
Thai Coconut Potsticker Soup
Description
The soup base is built by boiling garlic, ginger, lemongrass, lime zest, and red curry paste in chicken broth, then simmering to develop aromatic depth. After straining out solids, fish sauce, coconut milk, onions, shiitake mushrooms, and frozen chicken potstickers are simmered together until cooked through, creating a creamy and lightly spicy broth with tender mushrooms and dumplings.
Lime juice and chopped cilantro added last brighten the soup and add fresh herbaceous notes. Optional garnishes like Thai chili, more cilantro, green onions, lime wedges, or chili crisp offer extra spice and texture layers.
This soup can be adapted for gluten-free or vegetarian diets by swapping or omitting potstickers, fish sauce, and broth accordingly. Rice noodles or sliced chicken can substitute for potstickers to vary texture and protein options.
Ingredients
- 2 cloves garlic
- 1 inch piece ginger peeled, fresh
- 2 talks lemongrass cut into 3 inch sections
- 1 teaspoon lime zest
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 3 .5 ounce coconut milk from cans
- 1 cup onion medium dice
- ½ pound shiitake mushrooms sliced, fresh
- 1 pound chicken potstickers frozen
- 2 tablespoons lime juice fresh
- ¼ cup cilantro fresh, chopped
Optional Garnishes
- Thai Chili pepper thinly sliced
- cilantro fresh leaves
- green onions sliced
- lime wedges
- chili crisp
Instructions
- 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.
- Reduce the heat on the stove to medium and simmer for 5-7 minutes.
- Use a slotted spoon to remove the ginger, garlic cloves and lemongrass from the soup. Discard these ingredients.
- Add the fish sauce, coconut milk, onions, shittake mushrooms and frozen potstickers. Cook for 8-10 minutes.
- Stir in the lime juice and cilantro. Serve immediately.
Notes
- Omit potstickers and substitute sliced chicken breast or rice noodles for a gluten-free version.
- For rice noodles, add them about 4 minutes after shiitake mushrooms and cook 4-6 minutes until tender.
- To make vegetarian, use vegetarian potstickers and substitute vegetable broth, omitting fish sauce and ensuring curry paste is vegetarian.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 44g | 15% |
| Protein | 11g | 22% |
| Fat | 47g | 72% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 1669mg | 70% |
| Potassium | 678mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 840mg | 17% |
| Vitamin C | 15mg | 17% |
| Calcium | 92mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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