Course: Main Course, Soup
Cuisine: Thai
Prep Time: 9 minutes
Cook Time: 20 minutes
Total Time: 29 minutes
Servings: 4 people
Calories: 907
Ingredients
2 cloves garlic
1″ piece fresh ginger, peeled
2 stalks lemongrass, cut into 3-inch sections
1 tsp lime zest
2 tbsp red curry paste
4 cups chicken broth
3 tbsp 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 tbsp fresh lime juice
¼ cup fresh chopped cilantro
Optional Garnishes
Thai chili peppers, thinly sliced
Fresh cilantro leaves
Scallions, sliced
Lime wedges
Instructions
Boil Broth:
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.
Simmer Soup:
Reduce heat and simmer for 5-7 minutes.
Strain Broth:
Use a slotted spoon to remove the ginger, garlic cloves, and lemongrass from the soup.
Add Ingredients:
Add the fish sauce, coconut milk, onions, shiitake mushrooms, and frozen potstickers to the pot.
Cook:
Cook for 8-10 minutes until the potstickers are heated through.
Finish Soup:
Stir in the lime juice and cilantro.
Serve:
Serve immediately with optional garnishes such as Thai chili peppers, fresh cilantro leaves, scallions, and lime wedges.
Enjoy this delicious twist on classic Tom Kha soup with the added fun of chicken potstickers!