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Thai Potsticker Soup

A warm and vibrant dish that combines comforting soup with the delightful flavors of potstickers, filled with savory broth and aromatic ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 12-16 pieces Potstickers (fresh or frozen)
  • 4 cups Vegetable broth
  • 1 can Coconut milk (preferably full fat)
  • 2 cloves Garlic (minced)
  • 1 inch piece Ginger (grated)
  • 2 tablespoons Soy sauce (low sodium recommended)
  • 1 cup Carrots (julienned)
  • 1 cup Bell peppers (sliced)
  • Green onions (for garnish, chopped)
  • Cilantro (for garnish, chopped)
  • Lime (for garnish)
  • Chili flakes (optional, for added heat)

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.
  2. Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle boil, stirring well, and then add soy sauce, allowing the flavors to combine.
  3. Add in the julienned carrots and sliced bell peppers. Let them cook for about 5-7 minutes until they soften slightly.
  4. Carefully add the potstickers to the simmering broth. Allow them to cook according to the package instructions, usually around 5-7 minutes, until heated through and tender.
  5. Taste the soup and adjust seasoning if necessary. Once everything is well combined, ladle the soup into bowls. Top with chopped green onions, cilantro, and a squeeze of fresh lime. For added heat, sprinkle some chili flakes before diving in!

Notes

Feel free to swap in your favorite vegetables or proteins. Store any leftovers in an airtight container in the refrigerator for up to three days.