MONDAY MORNING RECIPE POST - CREAMY POTSTICKER SOUP - 6 TO 8 SERVINGS

On Friday (2/6/26) it was a bitterly cold day and it just called for soup. I found this one at allrecipes a while ago and the original recipe by Natalie Gravois can be found here. There are lots of other great recipes, and I highly recommend a look. We both gave this a thumb’s up, and it is another we will be making again. Gregg said he would like to try it with noodles next time. I am all for that though I am a big fan of potstickers. It isn’t mentioned but this to me is a Thai-inspired dish and all the ingredients used is what we have made in other Thai dishes, with most ingredients already in our supplies. 

Creamy Potsticker Soup - serves 6 to 8

1 tablespoon avocado oil

1 bunch green onions, sliced (white and green parts separated)

1 quart of chicken broth

1 clove garlic, smashed

1 inch piece of ginger, thinly sliced

2 tablespoons red curry paste

1 tablespoon toasted sesame oil

2 (14 ounce) cans coconut milk

1 cup thinly sliced shiitake mushrooms 

1/2 cup shredded carrots

1 (18.2 ounce) bag frozen potstickers, such as P. F. Chang’s Chicken dumplings

Garnish:

Sliced green onions

Chili Crisp

Heat avocado oil in a large pot over medium heat. Add the white parts from the onions and sauté until softened.

Add chicken broth, garlic, ginger, curry paste and sesame oil. Bring to a boil and simmer for about 10 minutes.

Using a slotted spoon, remove the garlic and ginger. Add coconut milk, shiitake mushrooms and carrots. Bring to a boil.

Add frozen potstickers and cook until heated through! 6 to 8 minutes. 

Serve with green parts of green onions and chili crisp. We also added a few splashes of sriracha hot sauce. If you are not keen on anything hot, then leave the chili crisp and the hot sauce off. On the other hand, a little goes a long way.

 

I read the comments from people.  Someone added snow peas and collard greens. Maybe you could add your favorite vegetable. As Gregg would like to try noodles next time, he suggested using the meat off a rotisserie chicken. Another suggestion of his was to add rice.

I didn’t have fresh garlic or ginger so used the frozen cubes that we keep in the freezer. It has several different ones which you can see at this link. You can also scroll down and they have recipes.

We buy ours from Trader Joe's but checking online I saw Harris Teeters, Safeway, Whole Foods and Kroger also sold them. They are very convenient when we run out of fresh. That cut out our step for removing both of these fresh ingredients in the third paragraph of the instructions. We put them into the liquid straight out of the freezer, and they dissolve as we stir them in, adding to all that goodness.

We had leftovers for the next day and as always happens, it tasted even better. Those flavors had a chance to work their magic.

One addition we added to our next day meal, was a cooked Jasmine rice. We don’t usually add two starches but this was requested by my dear other half. It was a great choice and took it up a notch.

I am a big fan of chili crisp and below is the kind I enjoy best. I have tried others but always come back to this one.

Here is the full address where you can find the recipe. This is for those of you who prefer to copy and paste rather than use the link at the beginning. 

https://www.allrecipes.com/creamy-potsticker-soup-11873308

If you have any questions or suggestions, you can leave them in the comment section, and I'll do my best to answer them.

That's all for now. 

Always appreciate you dropping by. 

Thanks so much and have 

a wonderful day!