Thai Coconut Potsticker Soup

 

2 cloves garlic

1″ piece fresh ginger, peeled

2 stalks lemongrass, cut into 3 inch sections

1 tsp. lime zest

2 T. red curry paste

4 cups chicken broth

3 T. fish sauce

3 13.5 oz cans coconut milk

1 cup onion, large dice

½ lb fresh shiitake mushrooms, sliced

1 lb frozen chicken potstickers

2 T. fresh lime juice

¼ cup fresh chopped cilantro

 

Optional Garnishes

 

thai chili peppers, thinly sliced

fresh cilantro leaves

scallions, sliced

lime wedges

 

Add the garlic, ginger, lemongrass, lime zest, red curry paste and chicken broth to a large pot on the stove over high heat, bring to a boil. Reduce heat and simmer for 5-7 minutes.  Use a slotted spoon to remove the ginger, garlic cloves and lemongrass from the soup. Add the fish sauce, coconut milk, onions, shiitake mushrooms and frozen potstickers.  Cook for 8-10 minutes. Stir in the lime juice and cilantro. Serve immediately.