Ginger Coconut Potsticker Soup
- Yield 6
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
Ginger Coconut Potsticker Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons grated or minced fresh ginger
- 1 tablespoon minced fresh lemongrass
- 4 cloves garlic, pressed or minced
- 4 cups vegetable broth
- 16 to 20 ounces frozen potstickers
- 5 scallions, thinly sliced
- 1 (15-ounce) can coconut milk
- 2 handfuls fresh baby spinach
- juice of 1 lime
- freshly-ground black pepper
- optional toppings: chili crisp, chopped cilantro, furikake seasoning, fried garlic, lime wedges or toasted sesame seeds
Method
Sauté. Warm 1 tablespoon of oil in a large stockpot over medium-a hot burner. Tip in the mushrooms and sauté, stirring occasionally, until browned. Tip in the remaining 1 tablespoon oil, garlic, ginger and lemongrass. Sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Let it bubble gently. Tip in the vegetable broth and stir to combine. Continue heating until the broth reaches a boil. Tip in the frozen potstickers, half of the scallions and stir to combine. Leave for 2 minutes. Stir in the coconut milk, spinach, lime juice, and a few twists of freshly-ground black pepper. Leave until the potstickers are cooked and the spinach has wilted. Taste and season with salt and pepper as needed.
Plate Plate while it is hot, generously garnished with the remaining scallions and any extra toppings that sound good.
