Potsticker Soup Recipe with Mushrooms and Bok Choy
Make this Creamy Thai Coconut Potsticker Soup for a 20 minute dinner that is full of warm and cozy flavors!
Ingredients
- 2 tablespoons butter sub plant-based butter
- 1/2 sweet yellow onion diced
- 3 teaspoons garlic minced
- 2 teaspoons lemongrass grated (sub lemongrass paste)
- 1 teaspoon ginger grated (sub ginger paste)
- 3 cups chicken broth
- 2 cans full fat coconut milk shake to mix before adding
- 1 4oz jar + 2 tablespoons Thai Kitchen Red Curry Paste
- 1/4 cup fresh basil roughly chopped (more for serving)
- 1 tablespoon creamy peanut butter
- zest of 1 lime
- juice of 1/2 lime more, if desired
- 3 teaspoons garlic chili sauce
- 1 teaspoon kosher salt
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
- 36 frozen potstickers I used 3 boxes of Good & Gather Frozen Potstickers
- 2 baby bok choy chopped into large pieces
- 1 pint baby bella mushrooms sliced
- optional toppings: additional fresh basil lime wedges, rice & soft boiled egg
Instructions
- SautéBring a large dutch oven to medium-high heat and add butter to melt. Sauté the diced onion and 3 teaspoons garlic until softened. Add 2 teaspoons lemongrass and 1 teaspoon ginger; continue to move around the pot for 30 seconds.
- CombineAdd 3 cups chicken broth, coconut milk, 1 jar + 2 tablespoons red curry paste, 1/4 cup fresh basil, 1 tablespoon peanut butter, lime zest, juice of 1/2 a lime, 3 teaspoons garlic chili sauce, 1 teaspoon kosher salt, 1 teaspoon fish sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper; mix to combine. Bring to a boil.
- Veggies + PotstickersAdd frozen potstickers, chopped bok choy, and mushrooms; mix and then simmer for 10 minutes.
- Taste + ServeTaste and adjust any additional salt, lime juice, or any other flavors, as desired. Ladle into individual bowls and add any desired toppings to serve (I love serving with some rice and a soft-boiled egg)!
Notes
- Frozen Potstickers: this soup was tested with Good & Gather Frozen Potstickers and Costco Ling Ling Frozen Potstickers. Both were delicious, but the Costco ones were a little large to eat in a soup so we preferred the smaller option. Feel free to use your favorite. Discard any included sauce packets.
- Dairy-Free: use plant-based butter or olive oil.
- Gluten-Free: use gluten-free potstickers, like Feel Good Foods.
- Storage: leftover soup can be kept in an airtight container in the fridge for 4-5 days. The potstickers will soak up some of the broth, so another splash or two may need to be added when reheating.
Nutrition
Calories: 232kcal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 993mg | Potassium: 265mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1125IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
