Name: Comforting Thai Potsticker Soup for Cozy Nights In Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 12 pieces Potstickers (homemade or frozen); 4 cups Chicken or Vegetable Broth; 1 tablespoon Fresh Ginger (minced); 3 cloves Garlic (minced); 1 can Coconut Milk (about 13.5 oz); 2 tablespoons Soy Sauce; 2 tablespoons Fresh Lime Juice; 1/4 cup Cilantro (chopped); 1/4 cup Green Onions (sliced)

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Introduction

This comforting Thai potsticker soup is perfect for cozy nights in when you want something warm and flavorful. Combining tender potstickers with a creamy coconut broth, fresh ginger, and bright lime, it’s a delightful bowl of goodness that comes together quickly and easily.

A close-up of a white bowl filled with creamy orange soup with small drops of oil on the surface. Inside the soup, there are several round dumplings with smooth and slightly translucent white dough wrappers. One dumpling is held by a silver spoon, showing green parsley leaves inside the dumpling and floating on the soup. The soup has a rich and creamy texture with small bubbles and chopped parsley scattered on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 pieces Potstickers (homemade or frozen)
4 cups Chicken or Vegetable Broth
1 tablespoon Fresh Ginger (minced)
3 cloves Garlic (minced)
1 can Coconut Milk
2 tablespoons Soy Sauce
2 tablespoons Fresh Lime Juice
1/4 cup Cilantro (chopped)
1/4 cup Green Onions (sliced)

Instructions

Step 1: In a large pot, heat a splash of oil over medium heat. Add the minced garlic and ginger and sauté for 2-3 minutes until golden and fragrant.
Step 2: Pour in the chicken or vegetable broth and the coconut milk. Stir together until well combined and creamy.
Step 3: Bring the soup to a gentle simmer, stirring occasionally to blend the flavors.
Step 4: Add the potstickers to the simmering broth and cook for 5-7 minutes until they are heated through and tender.
Step 5: Adjust seasoning with soy sauce, then stir in the fresh lime juice.
Step 6: Garnish the soup generously with chopped cilantro and sliced green onions.
Step 7: Ladle the soup into bowls, making sure each serving has a few potstickers, and enjoy it hot.

Tips & Variations

For extra heat, add a few sliced chili peppers or a dash of chili oil to the soup before serving.
You can substitute tofu potstickers for a vegetarian version.
Using fresh lime juice at the end brightens the flavors and balances the richness of the coconut milk.
Add mushrooms or baby spinach for more vegetables and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the potstickers. The soup may thicken when chilled; add a bit of broth or water when reheating if needed.

How to Serve

A black bowl filled with creamy light orange soup with small orange oil bubbles on the surface, containing several dumplings with smooth pale dough and wrinkled tops, each topped with fresh green parsley leaves. A silver spoon is partially dipped into the soup, holding one dumpling that has an orange-red spice sprinkled on top along with a parsley leaf. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potstickers in this soup?

Yes, frozen potstickers work perfectly. Just add a couple of extra minutes to the cooking time to ensure they are heated through.

Is coconut milk necessary for this soup?

Coconut milk adds a creamy texture and subtle sweetness that balances the flavors, but you can substitute with regular milk or cream if preferred, though the taste will be different.