Thai Potstickers with Coconut Broth Recipe
Thai Potstickers with Coconut Broth offer a delightful fusion of flavors featuring crispy potstickers filled with a savory mixture of shredded chicken and vegetables, served in a creamy, aromatic coconut broth. This comforting and flavorful dish combines the crunchy texture of cabbage and carrots with the warmth of ginger and garlic, finished with zesty lime and fresh cilantro, perfect for a satisfying meal any day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Filling Ingredients
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 cup cooked chicken, shredded
- 1/2 cup green onions, chopped
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 package potsticker wrappers
Broth Ingredients
- 1 can coconut milk (about 13.5 oz)
- 2 cups chicken broth
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
Garnish
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Filling: In a large bowl, combine shredded cabbage, grated carrots, and shredded cooked chicken. Add chopped green onions, minced ginger, and minced garlic. Drizzle the soy sauce and sesame oil over the mixture, then stir until all ingredients are well combined.
- Assemble Potstickers: Place about 1 tablespoon of filling in the center of each potsticker wrapper. Moisten the edges with water, fold the wrapper in half into a half-moon shape, and pinch edges tightly to seal. Repeat for all wrappers and filling.
- Cook Potstickers: Heat a large pot over medium heat and carefully add potstickers. Cook for 5-7 minutes or until they float to the surface, indicating doneness. Remove from pot and set aside.
- Prepare Coconut Broth: In the same pot, pour in the coconut milk and chicken broth. Stir well to combine, then add lime juice and fish sauce. Bring the broth to a gentle simmer over medium heat.
- Simmer Potstickers in Broth: Carefully return the cooked potstickers to the simmering coconut broth. Let them cook together for 2-3 minutes to absorb flavors and warm through.
- Serve: Ladle potstickers and broth into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of freshness.
Notes
- Be careful not to overfill potstickers to prevent them from bursting while cooking.
- Use fresh ginger and garlic for the best flavor.
- If you prefer a vegetarian version, substitute chicken with tofu or mushrooms and use vegetable broth.
- Potstickers can be frozen before cooking; just add extra cooking time if cooking from frozen.
- Adjust fish sauce and lime juice to taste depending on your preference for saltiness and acidity.
Keywords: Thai potstickers, coconut broth, chicken potstickers, Asian soup, savory potstickers, homemade potstickers
