Thai Potsticker Soup

Thai Potsticker Soup has become my answer to those nights when I want something comforting but exciting. The creamy coconut broth with plump potstickers creates the perfect cozy bowl.

I stumbled onto this recipe during a particularly cold week when I had frozen potstickers and a craving for Thai flavors. The combination of ginger, garlic, and coconut milk transformed those simple dumplings into something restaurant-worthy. What makes Thai potsticker soup so practical is the quick prep time. You can have this on the table in 20 minutes, making it perfect for busy weeknights when you need comfort food fast.

Simple Ingredients You’ll Need

I always keep frozen potstickers in my freezer for recipes like this. Pro tip: any Asian-style dumpling works, whether pork, chicken, or vegetable-filled.

• 12-15 potstickers (homemade or frozen)
• 4 cups chicken or vegetable broth
• 1 tablespoon fresh ginger, minced
• 3 cloves garlic, minced
• 1 (13.5 oz) can coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon neutral oil
• 1 cup sliced mushrooms (optional)
• 1 cup bok choy or baby spinach
• Fresh cilantro for garnish
• Green onions, sliced for garnish
• Red chili flakes (optional for heat)

Cooking Instructions for Perfect Soup

Step 1: Heat a splash of oil in a large pot over medium heat. Add the minced garlic and ginger. Sauté for 2-3 minutes, stirring frequently, until they turn golden and your kitchen smells fragrant. Be careful not to burn them or the flavor will turn bitter.

Step 2: Pour in your choice of broth and the smooth coconut milk. Stir everything together until you create a creamy, unified mixture. The coconut milk should blend completely into the broth without separation.

Step 3: Bring the soup to a gentle simmer, stirring occasionally. You’ll see small bubbles around the edges but not a rolling boil. This temperature is perfect for the potstickers.

Step 4: Add the potstickers to the bubbly broth. No need to thaw them if frozen. Cook for 5-7 minutes until they’re heated through and tender. The potstickers will start to float when they’re ready. Pro tip: don’t overcook them or they’ll become mushy.

Step 5: If using vegetables, add the sliced mushrooms and bok choy or spinach now. Cook for 2 more minutes until the greens wilt and the mushrooms soften.

Step 6: Adjust the seasoning with a splash of soy sauce, then stir in the fresh lime juice. The lime brightens the entire soup, so don’t skip it.

Step 7: Ladle the soup into bowls, making sure each serving gets a few potstickers. Garnish generously with fresh cilantro and sprinkle sliced green onions on top. Add red chili flakes if you like heat.

What Pairs Well with Thai Potsticker Soup

This soup works beautifully alongside crispy or fresh Asian-inspired sides.

Crispy Spring Rolls: The crunchy exterior provides a perfect textural contrast to the creamy soup and soft dumplings.

Steamed Jasmine Rice: Fluffy jasmine rice soaks up the extra broth and makes the meal more filling and satisfying.

Asian Slaw Salad: A tangy cabbage slaw with sesame dressing adds crunch and freshness that cuts through the coconut richness.

Garlic Edamame: Lightly salted edamame with a hint of garlic adds protein and a vibrant green pop to your meal.

More Asian Dumpling and Noodle Soups

This Thai Potsticker Soup brings restaurant-quality flavor to the home kitchen with tender dumplings in aromatic broth. For more dumpling soup variations, try the Thai Curry Dumpling Soup for a richer, curry-spiced version, or the Asian Potsticker Soup for a classic preparation. If preferring noodle soups, the Slow Cooker Thai Chicken Noodle Soup offers hands-off convenience.

Expand the Asian-inspired menu with the flavorful Sticky Garlic Chicken Noodles or the One Pot Egg Roll Soup.

How to Store This Soup

Store leftover Thai potsticker soup in an airtight container in the refrigerator for up to 3 days. The potstickers will absorb some broth and soften over time.

Reheat the soup gently on the stovetop over medium-low heat to avoid making the potstickers mushy. Stir occasionally and add a splash of broth or coconut milk if the soup has thickened.

Pro tip: for the best results, prepare the broth up to 3 days in advance and store it separately. Cook the potstickers fresh when you’re ready to serve for optimal texture.

Frequently Asked Questions

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