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Thai Coconut Potsticker Soup<\/p>\nThai Coconut Potsticker Soup<\/p>\n
<\/p>\n
2 cloves garlic<\/p>\n
1″ piece fresh ginger, peeled<\/p>\n
2 stalks lemongrass, cut into 3 inch sections<\/p>\n
1 tsp. lime zest<\/p>\n
2 T. red curry paste<\/p>\n
4 cups chicken broth<\/p>\n
3 T. fish sauce<\/p>\n
3 13.5 oz cans coconut milk<\/p>\n
1 cup onion, large dice<\/p>\n
\u00bd lb fresh shiitake mushrooms, sliced<\/p>\n
1 lb frozen chicken potstickers<\/p>\n
2 T. fresh lime juice<\/p>\n
\u00bc cup fresh chopped cilantro<\/p>\n
<\/p>\n
Optional Garnishes<\/p>\n
<\/p>\n
thai chili peppers, thinly sliced<\/p>\n
fresh cilantro leaves<\/p>\n
scallions, sliced<\/p>\n
lime wedges<\/p>\n
<\/p>\n
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.\u00a0 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.\u00a0 Cook for 8-10 minutes. Stir in the lime juice and cilantro. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bd lb fresh shiitake mushrooms, sliced 1 lb frozen chicken potstickers 2 T. fresh lime juice \u00bc cup fresh chopped cilantro Optional Garnishes thai chili peppers, thinly sliced fresh…<\/p>\n