Thai Coconut Soup with Potstickers
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Thai coconut soup is deliciously flavorful & easy to make in just 29 minutes! In this recipe, I added chicken potstickers for a fun twist on classic Tom Kha soup!
I’m all about combining two things I love into one dish!
Whenever we go out for dinner, there’s an 8 out of 10 chance I’m going to try to convince Kurt to go to Koon Thai. It’s my favorite Thai restaurant and one of my overall favorite restaurants in San Diego!
They make the most delicious pan fried roti bread, curries and noodle dishes. They also make the best Tom Kha soup I’ve ever had! After our last visit, I decided it was time to try making my own Tom Kha soup at home.
What is Tom Kha soup?
Tom Kha soup is a Thai coconut soup. It’s made with coconut milk, lemongrass, Thai chili peppers, cilantro, mushrooms, fish sauce and lime juice. While it’s typically made with chicken, you can also find versions with shrimp, pork or tofu.
What is the difference between Tom Kha and Tom Yum Soup?
Tom Yum Soup is made with a base of boiled meat, such as shrimp or pork, water and herbs. It is sour and spicy in flavor. Tom Kha Soup is made with a coconut milk base and is more sweet and spicy in flavor, than sour.
How do you make Thai Coconut Soup?
Thai coconut soup is just another name for Tom Kha soup. It’s made by boiling garlic, ginger, fresh lemongrass, lime zest, red curry paste and chicken broth together in a large pot.
A slotted spoon is then used to remove the ginger, garlic and lemongrass from the soup. At that time fish sauce, coconut milk, onions and shittake mushrooms are added to the soup. In this version, I also added frozen potstickers at this time.
The soup then simmers for 10 minutes. Next, lime juice and cilantro are added and the soup is ready to be served!
All ingredients for this Thai Coconut Soup recipe should easily be found at major grocery stores. Amazon also carries Thai pantry staples, like red curry paste and fish sauce and coconut milk.
How to reheat Thai Coconut Soup
The soup is easy to reheat. Unfortunately the potstickers will not have the best texture after being refrigerated in the soup and reheated the next day.
If you plan to eat half of the soup one day and reheat the other half of the soup, only add half of the potstickers to the soup when you first make it. Eat the soup with the potstickers added, then place the remainder of the soup in the refrigerator.
To reheat the soup, place it in a pot on the stove over medium high heat. Once the soup begins to simmer, add the remainder of the frozen potstickers and cook for 8-10 minutes.
To reheat in a microwave, cook the potstickers in the microwave first. Add the frozen potstickers, 6-8 at a time with 1/4 to 1/3 cup of water in a microwave-safe dish. Cover and microwave on high for 2 minutes.
Remove the potstickers from the microwave. Place the soup in the microwave for 2 minutes. Remove from the microwave and add the cooked potstickers.
Easy as that, you can have two delicious meals with no mushy potstickers!
Is is gluten free?
Without the added potstickers, Thai coconut soup is gluten free. Always be sure to check the labels to make sure the fish sauce and red curry paste are gluten free.
Thai Kitchen coconut milk is gluten free. All coconut milk is naturally gluten free and dairy free. No matter the brand of canned coconut milk you purchase, you won’t need to worry if it’s gluten free.
If you’re making this soup gluten-free, you can add sliced chicken breast or rice noodles instead of potstickers. Add chicken at the same time you would add the potstickers. The boiling soup will cook the chicken.
If adding rice noodles, wait 4 minutes after adding the shiitake mushrooms to the soup. Add the rice noodles and allow them to cook in the soup for 4-6 minutes.
Looking for more Thai restaurant favorites to try at home? Check out these popular recipes!
- Vegetarian Pad Thai – one of my go-to recipes! It’s made in just 15 minutes for a really delicious and really easy dinner!
- Pressure Cooker Thai Peanut Chicken Noodles – bust out the Instant Pot to make this delicious noodle dish in no time!
- Thai Green Avocado Curry – this vegan curry recipe is creamy and delicious!
- Red Curry Shrimp – this red curry sauce is so flavorful and the entire meal is made in just 20 minutes!
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Thai Coconut Potsticker Soup
- 2 cloves garlic
- 1" piece fresh ginger, peeled
- 2 stalks lemongrass, cut into 3 inch sections
- 1 tsp lime zest
- 2 tbsp red curry paste
- 4 cups chicken broth
- 3 tbsp fish sauce
- 3 13.5 oz cans coconut milk
- 1 cup onion, large dice
- ½ lb fresh shiitake mushrooms, sliced
- 1 lb frozen chicken potstickers
- 2 tbsp fresh lime juice
- ¼ cup fresh chopped cilantro
- thai chili peppers, thinly sliced
- fresh cilantro leaves
- scallions, sliced
- lime wedges
- Add the garlic, ginger, lemongrass, lime zest, red curry paste and chicken broth to a large pot on the stove over high heat, bring to a boil.
- Reduce heat and simmer for 5-7 minutes.
- Use a slotted spoon to remove the ginger, garlic cloves and lemongrass from the soup.
- Add the fish sauce, coconut milk, onions, shittake mushrooms and frozen potstickers.
- Cook for 8-10 minutes.
- Stir in the lime juice and cilantro. Serve immediately.
- To make this recipe gluten free, omit the potstickers. Sliced chicken breast or rice noodles can be added instead. If adding chicken, add it at the same time you would the potstickers. If adding rice noodles, add them 4 minutes after adding the shiitake mushrooms. Allow them to cook in the soup for 4-6 minutes.
- To make this recipe vegetarian, replace the chicken potstickers with vegetarian potstickers and omit the fish sauce. Replace the chicken broth with vegetable broth. Make sure the red curry paste used is vegetarian.
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