Thai Coconut Potsticker Soup
This Thai Coconut Potsticker Soup is a cozy, spicy, and creamy meal inspired by classic Tom Kha. Made quickly in a pressure cooker using frozen potstickers, coconut milk, red curry paste, and fresh herbs, it's perfect for a fast weekday dinner or to treat yourself to Thai flavors at home.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cloves Garlic smashed
- 1 inch Ginger peeled
- 2 stalks Lemongrass cut into 3-inch sections
- 1 teaspoon Lime zest
- 2 tablespoons Red curry paste
- 4 cups Chicken broth
- 3 cans Coconut milk 13.5 oz cans
- 1 cup Onion medium diced
- 0.5 pound Fresh shiitake mushrooms sliced
- 1 pound Frozen chicken potstickers
- 3 tablespoons Fish sauce
- 2 tablespoons Fresh lime juice
- 0.25 cup Fresh cilantro chopped
- Thai chili peppers thinly sliced, optional for garnish
- Fresh cilantro leaves optional for garnish
- Green onions sliced, for garnish
- Lime wedges for serving
- Chili crisp for garnish, optional
Instructions
Instructions
- Add garlic, ginger, lemongrass, lime zest, and onion to the pressure cooker with a little oil on medium heat. Stir for 3-4 minutes until fragrant.
- Stir in red curry paste and cook for 2 minutes until darkened and fragrant.
- Pour in chicken broth, fish sauce, and coconut milk. Stir, cover, and bring to pressure.
- Release pressure and add mushrooms. Cook for 10-15 minutes until tender.
- Remove lemongrass and add frozen potstickers. Seal and cook for 5-7 minutes with quick release.
- Stir in fresh lime juice and chopped cilantro before serving.
- Ladle soup into bowls and garnish with green onions, lime wedges, Thai chili, and chili crisp if using.
Notes
To keep the potstickers from getting mushy if reheating, store separately and add when ready to eat. Freeze the soup for up to 2 months and reheat gently to preserve texture.