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Ginger Coconut Potsticker Soup
This ginger coconut potsticker soup recipe is quick and easy to make with your choice of frozen potstickers and veggies.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
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.
garlic (pressed or minced)4 cloves
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.
vegetable broth4 cupscoconut milk1 (15-ounce) canfreshly-ground black pepper
3
Serve. Serve immediately, generously garnished with the remaining scallions and any extra toppings that sound good.
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