Thai Potsticker Soup with Coconut Lime Broth
A warm and comforting Thai potsticker soup paired with a creamy coconut-lime broth, perfect for quick weeknight meals or soothing dinners.
Ingredients
Potstickers and Broth
- 12 pieces Potstickers (homemade or frozen)
- 4 cups Chicken or Vegetable Broth Use low-sodium for best flavor.
- 1 can Coconut Milk
Aromatics and Seasoning
- 1 tablespoon Fresh Ginger (minced)
- 3 cloves Garlic (minced)
- 2 tablespoons Soy Sauce Use gluten-free soy sauce for a gluten-free version.
- 2 tablespoons Fresh Lime Juice
Garnishes
- 1/4 cup Cilantro (chopped)
- 1/4 cup Green Onions (sliced)
Instructions
Preparation
- Heat a large pot over medium heat. Add a splash of oil and gently cook the minced ginger and garlic for about 30 seconds until fragrant.
- Pour in the 4 cups of chicken or vegetable broth and bring to a gentle simmer.
- Stir in the can of coconut milk and 2 tablespoons soy sauce. Let the broth warm but do not boil hard.
- Add the 12 potstickers to the simmering broth. If they are frozen, give them a few extra minutes. Cook until they float and heat through (usually 5–7 minutes).
- Turn off the heat. Stir in 2 tablespoons fresh lime juice, then taste and adjust salt or soy sauce if needed.
Serving
- Serve the potstickers and broth in bowls. Top with chopped cilantro and sliced green onions.
Notes
Cool the soup to room temperature within two hours, then cover and refrigerate. Eat within 3 days. Reheat gently on the stove until warm. If you plan to freeze, remove the potstickers first—they can get soft when frozen with the broth. Serve hot in deep bowls. Add extra lime wedges and a small dish of soy sauce or chili oil on the side.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 13gSodium: 800mgFiber: 2gSugar: 2g