Ingredients
Scale
- 24 frozen or fresh potstickers (pork, chicken, or vegetable filling)
- 1 tablespoon vegetable oil (or coconut oil for extra aroma)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, bruised and chopped into large pieces (optional but recommended)
- 1 red chili, sliced (adjust to taste)
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 2 tablespoons fish sauce (or soy sauce for vegetarian version)
- 1 tablespoon brown sugar or palm sugar
- Juice of 1 lime
- 1 cup baby spinach or bok choy leaves
- Fresh cilantro and sliced green onions for garnish
- Optional: 1 tablespoon Thai red curry paste for extra depth
If you don’t have lemongrass, a teaspoon of lime zest can add a bright note. For a vegan twist, swap fish sauce with tamari or coconut aminos, and use vegetable broth. Mama Lou always said that flexibility in the kitchen is where creativity and love meet, so feel free to make it your own.
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. This step builds the aromatic base much like Mama Lou’s slow-simmered stocks that filled the whole house with promise.
- Add the minced garlic, grated ginger, and lemongrass pieces. Stir for another 2 minutes until fragrant, careful not to let the garlic burn.
- Pour in the chicken or vegetable broth, bring to a gentle boil, then reduce heat to a simmer. Add the sliced chili and, if you’re using it, the Thai red curry paste. Let this simmer uncovered for 10 minutes to infuse the flavors.
- Stir in the coconut milk, fish sauce, and brown sugar. Taste and adjust the seasoning—this is where the soup finds its soul, balancing sweet, salty, spicy, and creamy just right.
- While the broth simmers, cook the potstickers separately according to package instructions—pan-fried to golden crispiness or steamed if you prefer a softer texture. I remember Ouma insisting on pan-frying because “the crunch is everything!” and I couldn’t agree more.
- Add the cooked potstickers gently into the broth, along with the baby spinach or bok choy. Let it all warm through for 2-3 minutes until the greens wilt and the potstickers soak up some of the soup’s magic.
- Turn off the heat and stir in the fresh lime juice. This last touch brightens the soup, like the laughter that would burst into Mama Lou’s kitchen, lifting spirits with a simple squeeze of fresh lime.
- Ladle the soup into bowls and garnish generously with chopped cilantro and green onions. Serve immediately and enjoy the comforting layers of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
