With the weather gradually turning cold, all I can think about cooking are soups, stews, and chilis. Anything that is hot and liquidy sounds perfect to me on a windy, cold day in Oklahoma.
I can’t believe that when I was a kid, I loathed soups and stews. I still, to this day, can’t stand chicken noodle soup. Weird, right? I don’t know why. I just can’t do chicken noodle soup. When I’m sick, I opt for tomato or butternut squash soup. Those two soups make me feel better than chicken noodle EVER did!
Anyway, I found this soup recipe while flipping through my recipe box and decided I had to try it. It’s not necessarily an authentic Thai recipe, it just includes a lot of thai flavors like lime, coconut milk, and curry. It’s got that sour punch from the lime that I really love, and the green beans & coconut milk give it a slightly sweet taste, which really reminds me of Thai food.
I used pork potstickers for this recipe, but you can use whichever flavor you like. I found a 1.37 pound bag in the frozen food section and they worked wonderfully in this soup. They had a strong hint of cabbage in them, but I love cabbage so I didn’t mind. This soup recipe will definitely end up in my winter rotation—especially since it only took about 30 minutes to make!
Thai Potsticker Soup
A simple soup packed with tons of flavor and hints of Thai cuisine.
- 1 TBS. olive oil
- 4 oz. shiitake mushrooms
- 1 TBS. curry powder
- 1 bunch green onions, sliced and green tops reserved for topping
- 4 cups chicken broth
- 1 cup coconut milk
- 1 TBS. fish sauce
- 4 oz. fresh green beans, ends trimmed and roughly chopped
- 1 red bell pepper, sliced into thin strips
- 1 lb. frozen Asian-style potstickers
- juice of 1 lime
- In a large pot, heat oil over medium-high heat. Add the mushrooms, green onions and curry powder; cook, stirring constantly, until the curry powder is toasted and the onions are slightly translucent, about 3-4 minutes.
- Add chicken broth, coconut milk, fish sauce and 1 cup of water to the pot. Stir. Let mixture come to a simmer. Add green beans and bell pepper to the pot and let reduce heat to medium low, and simmer. Continue simmering for 5-6 minutes or until veggies are crisp-tender.
- Add frozen potstickers to the pot and cook (at a simmer) until tender, about 7-10 minutes. Stir in the lime juice and season soup with salt.
- Serve topped with sliced green onion tops.
Heat oil in a large pot over medium-high heat. Add the mushrooms, green onions, and curry powder; cook, stirring constantly, until the curry powder is toasted and onions are slightly translucent, about 3-4 minutes.
Add the chicken broth, coconut milk, fish sauce and 1 cup of water to the onion mixture. Stir and let mixture come to a simmer.
Add the green beans and red pepper to the pot, reduce heat to medium low and continue simmering until veggies are crisp-tender, about 5-6 minutes.
Add the frozen potstickers to the soup and cook (at a simmer) until tender, about 7-10 minutes. Stir in the lime juice and season with salt. Serve soup topped with green onion greens.
My grocery store didn’t have any shiitake mushrooms, so I found a package of dried “mushroom medley” which contained cremini, shiitake and oyster mushrooms. I reconstituted them in some water and then added them to the pot. They worked out pretty well!