Ginger Coconut Potsticker Soup Recipe – Asian Special
Craving a bowl of soup that’s both comforting and full of flavor? Ginger Coconut Potsticker Soup delivers just that. The creamy coconut milk base mingles with fresh ginger and garlic, while potstickers—whether pork, chicken, or veggie—add satisfying texture. With tender mushrooms and crisp bok choy (or leafy greens) rounded out by a splash of soy sauce and rice vinegar, this soup balances warmth, richness, and freshness for a perfect weeknight or cozy meal.
- 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:
Potsticker Choice: Fresh or frozen potstickers work; frozen ones can go in directly, just add a couple more minutes of cook time.
Coconut Milk Options: Use full-fat coconut milk for richer creaminess, or light coconut milk to reduce calories while keeping flavor.
Ginger & Garlic Freshness: Fresh-grated ginger and minced garlic give the best aroma; powdered ginger won’t deliver quite the same brightness.
Vegetable Swaps: Bok choy is great for crispness; spinach or other greens work too if you prefer softer leaves. Mushrooms like shiitake or cremini add umami.
Adjusting Heat & Flavor: Chili paste or red pepper flakes bring heat—use sparingly if you prefer mild. Adjust soy sauce and vinegar to get the right balance of savory and tang.
Serving & Storage: Serve with green onions, cilantro, and lime for brightness. Leftovers keep well in the fridge for up to 3 days; reheat gently to preserve texture and avoid overcooking the potstickers.
