Ginger Coconut Potsticker Soup Recipe – Asian Special
Ginger Coconut Potsticker Soup is a warm, comforting dish that combines the rich, creamy goodness of coconut milk with the savory, satisfying flavor of potstickers. Infused with fresh ginger, garlic, and a splash of soy sauce, the broth is aromatic and flavorful, while the potstickers add texture and heartiness. With vegetables like mushrooms and bok choy adding freshness and crunch, this soup is a perfect balance of creamy, savory, and slightly spicy elements. It’s a comforting meal that’s both simple to make and full of depth—ideal for cozy nights or when you’re craving a flavorful, filling bowl of soup.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
Ginger Coconut Potsticker Soup Ingredients:
- 12-16 potstickers (store-bought or homemade; pork, chicken, or veggie)
- 1 tbsp sesame oil
- 1-inch piece of fresh ginger, thinly sliced or grated
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 (14 oz) can coconut milk (full-fat for creaminess)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar (or lime juice)
- 1/2 tsp chili paste or red pepper flakes (optional for heat)
- 1 cup baby bok choy, chopped (or spinach as a substitute)
- 1/2 cup mushrooms, sliced (shiitake, button, or cremini)
- 2 green onions, sliced (for garnish)
- Fresh cilantro (for garnish)
- Lime wedges, for serving (optional)
How to make Ginger Coconut Potsticker Soup:
Prepare the broth:In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, sautéing for 2-3 minutes until fragrant.
Add liquids and seasonings:Pour in the chicken or vegetable broth, and coconut milk. Stir in the soy sauce, rice vinegar, and chili paste (if using). Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together. Taste the broth and adjust the seasoning as needed, adding more soy sauce for salt or vinegar for tang.
Cook the potstickers:Gently add the potstickers to the simmering broth. If using frozen potstickers, no need to thaw—just add them directly. Let them cook for 6-8 minutes, or until the potstickers float and are cooked through. If using fresh potstickers, they may cook slightly faster.
Add vegetables:Stir in the mushrooms and bok choy (or spinach) during the last 2-3 minutes of cooking. Let the vegetables soften and wilt, adding more texture and flavor to the soup.
Serve:Once the potstickers are cooked through, ladle the soup into bowls. Garnish with green onions, cilantro, and a squeeze of lime juice (optional). Serve hot with a side of crispy croutons or steamed dumplings for extra comfort.
Recipe Notes:
Potstickers: Use frozen or fresh (pork, chicken, or vegetable).
Coconut Milk: Full-fat for creaminess or light for a lighter version.
Ginger & Garlic: Fresh ginger and garlic bring warmth and aroma.
Broth: Chicken or vegetable stock as the base. Add soy sauce for extra flavor.
Mushrooms: Shiitake or any mushrooms you like.
Greens: Spinach or bok choy work well in the soup.
