Ginger Coconut Potsticker Soup

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This delicious ginger coconut potsticker soup recipe is quick and easy to make with your choice of frozen potstickers and veggies.

It’s a cold and rainy week here in Kansas City, which always means one thing in my book — soup time! ♡

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 like this one. 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 (I love these).

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

Ginger Coconut Potsticker Soup Ingredients

Here are a few quick notes about the ingredients you will need to make this ginger coconut potsticker soup recipe:

• Frozen potstickers: The type of potstickers used here is completely up to you! We typically make ours with vegetable gyoza, but feel free to use any variety of dumplings (gyoza or wontons) that you prefer.
• Mushrooms: I recommend using shiitake mushrooms, which add a delicious depth of umami flavor to the broth. That said, if you are unable to find shiitakes, baby bella or white mushrooms are great options too.
• Scallions: The more scallions, the merrier here, if you ask me! We’ll simmer a generous amount in the soup, then I recommend topping each bowl with an extra sprinkling for garnish.
• Spinach: I love wilting some fresh baby spinach into the broth for extra nutrition and vibrant green color. Chopped kale or collard greens would also work well too.
• Garlic and ginger: These are the primary aromatics used to season the broth, so I strongly recommend using fresh garlic and ginger if possible for the most intense and vibrant flavors. That said, if need be, you can substitute garlic powder or ground ginger if needed in a pinch.
• Lemongrass (optional): I highly recommend adding some minced fresh lemongrass, which adds a deliciously citrus, floral note to the broth. I took a shortcut by purchasing a tube of lemongrass paste, but you’re welcome to finely mince fresh lemongrass. Or if you can’t track any lemongrass down, the soup will still be delicious without it.
• Vegetable broth: Feel free to use either vegetable broth or chicken stock as the base for the broth.
• Coconut milk: I recommend using a can of full-fat coconut milk to make this soup nice and creamy.
• Lime: We will finish the soup with freshly-squeezed lime juice, which brightens up all of these flavors and adds a delicious citrus zing to the broth.
• Toppings: Feel free to add whatever toppings you love best here, such as chili crisp, chopped cilantro, furikake seasoning, fried garlic, extra lime wedges or toasted sesame seeds.

Recipe Variations

Here are a few variations that you’re welcome to try with this dumpling soup recipe:

• Add an extra protein: If you are using veggie dumplings, feel free to sauté some ground pork or chicken to add extra protein to the soup.
• Add extra veggies: Add any other soup-friendly veggies that sound good, such as bell peppers, broccoli, carrots, peas or zucchini.
• Add miso: Add a spoonful of white miso paste to the soup for some mild, creamy, umami flavor. As always when using miso in soups, take care not to boil the miso and be sure to whisk it into a ladle-full of warm broth before adding it to the pot of soup.
• Make it spicy: Add your favorite heat source to the soup — such as chili crisp, hot chili oil, or fresh Thai bird chiles — to make it spicier.

More Easy Soup Recipes To Try

Looking for more cozy soup recipes to try? Here are a few of our favorites:

• Potsticker Soup
• Egg Drop Soup
• Hot and Sour Soup
• Miso Soup
• Egg Roll Soup
• Tom Kha Gai

Ginger Coconut Potsticker Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Yield: 6 to 8 servings 1x

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Description

This ginger coconut potsticker soup recipe is quick and easy to make with your choice of frozen potstickers and veggies.

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Ingredients

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• 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

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Instructions

1. Sauté. Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until browned. Add the remaining 1 tablespoon oil, garlic, ginger and lemongrass. Sauté for 1-2 more minutes, stirring occasionally, until fragrant.
2. Simmer. Add the vegetable broth and stir to combine. Continue heating until the broth reaches a boil. Add the frozen potstickers, half of the scallions and stir to combine. Cook for 2 minutes. Stir in the coconut milk, spinach, lime juice, and a few twists of freshly-ground black pepper. Cook until the potstickers are cooked and the spinach has wilted. Taste and season with salt and pepper as needed.
3. Serve. Serve immediately, generously garnished with the remaining scallions and any extra toppings that sound good.

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