Description
This ginger coconut potsticker soup recipe is quick and easy to make with your choice of frozen potstickers and veggies.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Serve. Serve immediately, generously garnished with the remaining scallions and any extra toppings that sound good.