Cooked - Thai Coconut Potsticker Soup

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Home Pricing Community My Recipes

Thai Coconut Potsticker Soup

4.0

1 tablespoon sesame oil

1 (16-ounce) package frozen potstickers

1 (13.5-ounce) can coconut milk

4 cups chicken broth

1 tablespoon red curry paste

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1 cup mushrooms, sliced

1 cup baby spinach

¼ cup fresh cilantro, chopped (for garnish)

2 green onions, sliced (for garnish)

Optional: Sriracha sauce for extra spice

In a large pot, heat sesame oil over medium heat. Add frozen potstickers and cook for 3-4 minutes until golden brown, turning occasionally. Remove from the pot and set aside.
In the same pot, add the coconut milk, chicken broth, red curry paste, soy sauce, fish sauce, lime juice, and brown sugar. Stir well and bring to a simmer.
Add sliced mushrooms and cook for 3-4 minutes until tender. Stir in the baby spinach and let it wilt.
Return the cooked potstickers to the soup and simmer for another 2-3 minutes to heat through.
Ladle the soup into bowls and garnish with chopped cilantro, sliced green onions, and a drizzle of Sriracha if desired. Serve hot and enjoy!

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 70 weeks ago

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