Thai Coconut Potsticker Soup

Ingredients:

2 cloves garlic

1-inch piece of fresh ginger, peeled

2 stalks lemongrass, cut into 3-inch pieces

1 teaspoon lime zest

2 tablespoons red curry paste

4 cups chicken broth

3 tablespoons fish sauce

Three cans (13.5 oz each) coconut milk

1 cup diced onion

1/2 pound fresh shiitake mushrooms, sliced

1 pound frozen chicken potstickers

2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

Optional Garnishes

Thinly sliced Thai chili peppers

Fresh cilantro leaves

Sliced scallions

Lime wedges

Boil the Broth:

In a large pot over high heat, combine the garlic, ginger, lemongrass, lime zest, red curry paste, and chicken broth. Bring the mixture to a boil.

Simmer:

Lower the heat and let the broth simmer for 5–7 minutes to infuse the flavors.

Strain:

Use a slotted spoon to remove the ginger, garlic, and lemongrass pieces from the pot.

Add Remaining Ingredients:

Stir in the fish sauce, coconut milk, diced onions, sliced shiitake mushrooms, and the frozen chicken potstickers.

Cook:

Simmer for 8–10 minutes, or until the potstickers are fully heated through.

Finish:

Stir in the lime juice and chopped cilantro.

Serve:

Ladle the soup into bowls and garnish with Thai chili slices, cilantro leaves, scallions, or lime wedges, if desired.