Ginger Coconut Potsticker Soup
May 26, 2024 10:13 AM
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!
Ingredients:
- 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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