Description
How to make Cozy Thai Potsticker Soup with a fragrant Thai broth and savory dumplings that’s incredibly satisfying and ready in under an hour.
Ingredients
- Broth Base & Main Components:
- 6 cups (48 oz) low-sodium chicken broth
- 16–20 frozen potstickers (about 16 oz)
- 1 lb boneless, skinless chicken breast, thinly sliced
- 8 oz shiitake mushrooms, sliced
- 1 (13.5 oz) can full-fat coconut milk
- Aromatics & Flavor Builders:
- 1 tablespoon fresh ginger, grated
- 2 cloves fresh garlic, minced
- 1 tablespoon lemongrass paste
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- Seasonings & Spices:
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons red curry paste (adjust to taste)
- 1 teaspoon packed brown sugar
- Garnish & Finishing:
- 1/4 cup fresh cilantro, chopped
- 3 green onions, thinly sliced
- Chili oil, to taste, for serving
Instructions
- 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.
Notes
Don’t boil potstickers too vigorously; they’ll disintegrate. Simmer gently for perfect, intact dumplings.
Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on stovetop.
Substitute chicken breast with boneless, skinless chicken thighs for a richer flavor, or shrimp for a quicker cook time.
Serve hot, garnished with fresh cilantro, green onions, and a drizzle of chili oil for best flavor.
The broth can be prepped up to 2 days ahead and refrigerated. Cook chicken and potstickers just before serving.
**Allergy Information:** Gluten, Soy, Fish, Shellfish, Eggs, Tree Nuts