Ingredients for Thai Potsticker Soup

• 6 cups (48 oz) low-sodium chicken broth: Forms the rich, savory foundation of the soup. Essential for a comforting, deeply flavored broth. Use low-sodium to control saltiness.
• 16-20 frozen potstickers (about 16 oz): The star protein and dumpling component of this cozy Thai potsticker soup. Saves time without sacrificing flavor. No need to thaw.
• 1 lb boneless, skinless chicken breast, thinly sliced: Adds lean protein and substance to the soup. Ensures a satisfying and hearty meal. Slice thinly for quick cooking.
• 8 oz shiitake mushrooms, sliced: Contributes earthy umami depth and a delightful texture. Integral to the flavorful broth. Fresh or dried (rehydrated) work well.
• 1 (13.5 oz) can full-fat coconut milk: Lends creamy richness and a subtle sweetness, balancing the savory Thai flavors. Don’t use light coconut milk for best results.
• 1 tablespoon fresh ginger, grated: Provides a warm, spicy, and aromatic zing. Absolutely essential for that authentic Thai flavor profile. Grate finely for maximum impact.
• 2 cloves fresh garlic, minced: Offers pungent, savory depth and aromatic complexity. A fundamental flavor builder in Thai cuisine. Mince very finely for best dispersion.
• 1 tablespoon lemongrass paste: Infuses the broth with a bright, citrusy, and herbaceous aroma. Crucial for an authentic Thai experience. A convenient alternative to fresh stalks.
• 2 tablespoons fish sauce: Delivers essential salty, umami depth, truly defining Thai cuisine. Don’t skip this for an authentic broth. A good quality brand makes a difference.
• 2 tablespoons fresh lime juice: Brightens and balances the rich flavors with a tart, refreshing acidity. Add at the end for vibrant freshness. Always use freshly squeezed.
• 1 tablespoon low-sodium soy sauce: Adds another layer of savory umami and seasoning. Use low-sodium to adjust salt levels accurately. Tamari works for gluten-free.
• 2 tablespoons red curry paste (adjust to taste): Provides the signature Thai spice, color, and aromatic complexity. The base for much of the Thai flavor. Adjust amount for desired heat.
• 1 teaspoon packed brown sugar: Balances the savory, spicy, and sour notes, creating a harmonious flavor profile. Just a touch enhances the overall taste. Packed firmly.
• 1/4 cup fresh cilantro, chopped: Offers a vibrant, herbaceous finish and a burst of freshness. Essential garnish for authentic Thai potsticker soup. Chop just before serving.
• 3 green onions, thinly sliced: Adds a mild oniony bite and visual appeal. Provides a fresh, crisp counterpoint to the rich broth. Slice thinly on the bias.
• Chili oil, to taste, for serving: Optional, but provides a beautiful reddish hue and a kick of heat. Perfect for those who love extra spice. Drizzle just before serving.

How to Make Thai Potsticker Soup

Prep Aromatics:

Thinly slice your chicken breast and shiitake mushrooms. Mince the fresh garlic and grate the ginger. Chop the fresh cilantro and thinly slice the green onions. This prep makes assembling your Thai Potsticker Soup quick and easy.

Simmer Broth:

In a large pot, combine chicken broth, grated ginger, minced garlic, and lemongrass paste. Add red curry paste and bring the mixture to a gentle simmer over medium heat, stirring to dissolve the paste.

Flavor Broth:

Stir in the fish sauce, low-sodium soy sauce, brown sugar, and full-fat coconut milk. Whisk gently until all ingredients are thoroughly combined and the broth is smooth and fragrant. Taste and adjust seasonings.

Cook Chicken:

Add the thinly sliced chicken breast and shiitake mushrooms to the simmering broth. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink. Ensure mushrooms are tender.

Add Potstickers:

Carefully add the frozen potstickers to the simmering Thai Potsticker Soup. Cook for 5-8 minutes, or according to package instructions, until they float, are heated through, and the wrappers are tender.

Garnish & Serve:

Remove the soup from heat and stir in the fresh lime juice. Ladle your delicious Cozy Thai Potsticker Soup into bowls. Garnish generously with fresh cilantro, sliced green onions, and a drizzle of chili oil.

How to Store Thai Potsticker Soup

To store leftover Thai Potsticker Soup, transfer it to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Leaving it out too long can lead to quick spoilage, so don’t do what I did and forget it on the counter! Discard if off smells or sliminess appear.

The broth can be prepped ahead and refrigerated for up to 2 days. Cook chicken and mushrooms just before serving, adding potstickers right before eating to keep them tender.

Reheat gently on the stovetop. For best results, don’t boil the potstickers again.

What to Serve with Thai Potsticker Soup

To serve this Cozy Thai Potsticker Soup, ladle generous portions into individual bowls while hot. For a beautiful presentation, garnish with fresh cilantro, green onions, and a swirl of chili oil. This soup is perfect on its own, but you could pair it with a refreshing cucumber salad or a crisp lager to enjoy a complete meal.

I personally love to serve it in large bowls with an extra drizzle of chili oil and a side of crusty bread. It’s perfect for soaking up every last bit of that incredibly flavorful broth, making it extra comforting.

Frequently Asked Questions

→ How do I prevent potstickers from disintegrating in Cozy Thai Potsticker Soup?

Avoid boiling potstickers too vigorously, as I learned from sad blobs! Gently simmer them according to package instructions until they float and are tender. This ensures perfect, intact dumplings every time.

→ Can I substitute the chicken breast in this Ultimate Cozy Thai Potsticker Soup?

Yes, you can! Boneless, skinless chicken thighs work wonderfully for a richer flavor, or even shrimp for a quicker cook time. Adjust cooking duration accordingly to prevent overcooking, trust me.

→ Can I make this Cozy Thai Potsticker Soup vegetarian or vegan?

Absolutely! Use vegetable broth instead of chicken broth and plant-based potstickers. Omit the chicken and add extra mushrooms or tofu for protein. Ensure your red curry paste is vegan-friendly; some contain shrimp.

→ Can I make the broth for this soup ahead of time or freeze it?

Yes, the broth can be prepped up to 2 days ahead and refrigerated. Freezing the finished soup with potstickers isn’t ideal, as they can get mushy. Freeze broth alone for best results.

→ How long can I store leftover Cozy Thai Potsticker Soup in the refrigerator?

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop; avoid re-boiling the potstickers, which can make them mushy. Discard if any off smells appear.