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Ginger Coconut Potsticker Soup

Blossom Lady
May 26, 2024 11:13 AM
Ginger Coconut Potsticker Soup

This recipe is a simple twist on my favorite potsticker soup that our whole family loves, but made this time with the yummiest creamy ginger-lemongrass coconut broth simmered with loads of mushrooms and spinach, and finished off with a zing of fresh lime juice. It’s a vibrant and flavorful soup that’s filling without feeling too heavy. And thanks to a few shortcuts, it can easily come together quickly on a rainy weeknight. Win-win!

Feel free to use your favorite vegetarian or meat-filled potstickers (we love the vegetable gyoza from Trader Joe’s). And if you’d like to also make the soup completely gluten-free, just be sure to purchase a brand of potstickers that’s certified gf.

This recipe instantly became a favorite here with our family, so I feel certain you’re going to enjoy it too!

  • 2 tablespoons olive oil, divided
  • 8 ounces shiitake mushrooms, thinly sliced
  • 2 tablespoons grated or minced fresh ginger
  • 1 tablespoon minced fresh lemongrass
  • 4 cloves garlic, pressed or minced
  • 4 cups vegetable broth
  • 16 to 20 ounces frozen potstickers
  • 5 scallions, thinly sliced
  • 1 (15-ounce) can coconut milk
  • 2 handfuls fresh baby spinach
  • juice of 1 lime
  • freshly-ground black pepper
  • optional toppings: chili crisp, chopped cilantro, furikake seasoning, fried garlic, lime wedges or toasted sesame seeds

Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
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