Description
This Thai Potsticker Coconut Broth is a flavorful and comforting dish that combines crispy potstickers with a creamy, spicy coconut broth infused with Thai-inspired flavors like red curry, ginger, and garlic.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1–2 tablespoons Thai red curry paste
- 4 cups low-sodium chicken broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 1 (16-ounce) bag frozen potstickers or dumplings
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Green onions, sliced, for garnish
- Chili oil or sriracha, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 3–4 minutes.
- Stir in garlic and ginger and cook until fragrant, about 1 minute.
- Add Thai red curry paste and cook for another minute, stirring frequently.
- Pour in chicken broth and bring to a simmer.
- Add coconut milk, soy sauce, fish sauce, and brown sugar. Stir to combine.
- Let the broth simmer for 10 minutes to develop flavor.
- Add frozen potstickers directly to the broth and cook according to package directions (usually about 5–7 minutes).
- Stir in lime juice.
- Ladle the broth and potstickers into bowls and garnish with cilantro, green onions, and chili oil or sriracha if desired.
Notes
- You can use vegetable broth and plant-based potstickers for a vegetarian version.
- Adjust the spice level by using more or less curry paste and chili oil.
- This dish is best served immediately to maintain potsticker texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
