Ingredients
Scale
- 12 frozen pork or vegetable potstickers (store-bought or homemade)
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, bruised and chopped (optional but authentic)
- 1–2 Thai bird’s eye chilies, sliced (adjust to your spice preference)
- 4 cups low-sodium chicken or vegetable broth
- 1 (14-ounce) can coconut milk (full fat for creaminess)
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 1 tablespoon brown sugar or palm sugar
- Juice of 1 lime
- 1 cup baby spinach or bok choy, roughly chopped
- Fresh cilantro and sliced green onions for garnish
- Optional: 1 teaspoon chili oil for extra heat
Substitution tips: If you can’t find lemongrass, a teaspoon of lemongrass paste works well. For potstickers, feel free to swap with gyoza or even frozen dumplings you love. Coconut oil can be replaced with any neutral oil you have on hand.
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant, just like the start of many family meals in my childhood kitchen.
- Add the garlic, ginger, lemongrass, and sliced chilies. Cook for another 2 minutes, stirring frequently to release their aromas. This step always reminds me of my travels in Southeast Asia markets, where fresh herbs and spices tell their own stories.
- Pour in the chicken or vegetable broth and bring it to a gentle boil. Reduce heat and simmer for 10 minutes to allow the flavors to meld beautifully.
- Remove the lemongrass stalk pieces carefully—they’ve done their job infusing the broth.
- Stir in the coconut milk, fish sauce, and brown sugar. Simmer for 5 minutes more, watching the soup turn a creamy, inviting shade of white, like the fog that rolls into Monterey’s coastline.
- Add the frozen potstickers directly to the pot. Let them cook for about 6-8 minutes or until they float and are heated through. This is a shortcut I learned to save time, inspired by my mother’s kitchen magic during busy weeknights.
- Just before serving, stir in the baby spinach or bok choy until wilted, about 1-2 minutes.
- Turn off the heat and squeeze in fresh lime juice to brighten everything up.
- Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. If you like a little extra heat, drizzle some chili oil on top—it’s the perfect final touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
