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Thai coconut soup in bowl with potstickers, lime wedge and fresh cilantro
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4.50 stars (94 ratings)

Thai Coconut Potsticker Soup

Thai coconut soup is deliciously flavorful and easy to make in just 29 minutes! In this recipe, I added chicken potstickers for a fun twist on classic Tom Kha soup!
Servings: 6 servings
Prep Time: 9 minutes
Cook Time: 20 minutes
Total Time: 29 minutes
Author: Whitney Bond
Course: Main Course, Soup
Cuisine: Thai

Video

Ingredients

  • 2 cloves garlic
  • 1 inch piece fresh ginger, peeled
  • 2 stalks lemongrass, cut into 3 inch sections
  • 1 teaspoon lime zest
  • 2 tablespoons red curry paste
  • 4 cups chicken broth
  • 3 tablespoons fish sauce
  • 3 13.5 ounce cans coconut milk
  • 1 cup onion, medium dice
  • ½ pound fresh shiitake mushrooms, sliced
  • 1 pound frozen chicken potstickers
  • 2 tablespoons fresh lime juice
  • ¼ cup fresh chopped cilantro

Optional Garnishes

Instructions

  • 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 the heat on the stove to medium and simmer for 5-7 minutes.
  • Use a slotted spoon to remove the ginger, garlic cloves and lemongrass from the soup. Discard these ingredients.
  • 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.

Notes

  • 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.

Nutrition Facts

Calories 605kcal (30%)Carbohydrates 44g (15%)Protein 11g (22%)Fat 47g (72%)Saturated Fat 37g (185%)Polyunsaturated Fat 1gMonounsaturated Fat 2gCholesterol 7mg (2%)Sodium 1669mg (70%)Potassium 678mg (19%)Fiber 4g (16%)Sugar 7g (8%)Vitamin A 840mg (17%)Vitamin C 15mg (18%)Calcium 92mg (9%)Iron 8mg (44%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!