Description
A quick and comforting Thai-inspired soup featuring tender potstickers in a rich, aromatic coconut broth with savory, tangy, and mildly spicy flavors.
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon red curry paste
- 1 teaspoon brown sugar
- 12 to 16 frozen potstickers (chicken or vegetable)
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 1 tablespoon lime juice
- 2 green onions, sliced
- Fresh cilantro, for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Stir in red curry paste and cook briefly to release flavors.
- Pour in chicken broth and coconut milk, stirring well.
- Add soy sauce, fish sauce, and brown sugar, then bring to a gentle simmer.
- Add frozen potstickers and sliced mushrooms, cooking for 5–7 minutes until dumplings are tender and heated through.
- Add baby spinach and let it wilt.
- Stir in lime juice and adjust seasoning to taste.
- Ladle into bowls and garnish with green onions and fresh cilantro before serving.
Notes
- Use vegetable broth and omit fish sauce for a vegetarian version.
- Adjust spice level by increasing or decreasing red curry paste.
- Add rice noodles for a more filling meal.
- Do not overcook dumplings during reheating to maintain texture.
- Best enjoyed fresh for optimal dumpling texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 35 mg
