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Potsticker Soup

Created by ForeverMama on February 23, 2025

2 tablespoons olive oil, divided
8 ounces shiitake mushrooms, thinly sliced
2-3 tablespoons ginger, fresh, minced
1 tablespoon lemongrass, fresh, minced
4 garlic cloves, minced
4 cups vegetable or chicken broth
16 to 20 ounces potstickers, frozen (suggest to use: vegetable gyoza from Trader Joe’s)

6 scallions, thinly sliced
15 ounces coconut milk (1 can)
2 - 3 handfuls fresh baby spinach
1 lime, juice of
Freshly ground black pepper
Optional Toppings: chili crisp, chopped cilantro, furikake seasoning, fried garlic, lime wedges or toasted sesame seeds

Step 1: Bring a large stockpot to medium-high heat. Add 1 tablespoon of oil and when hot, add mushrooms and sauté, stirring occasionally, until browned. Add the remaining 1 tablespoon oil, garlic, ginger and lemongrass. Sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Step 2: Add the vegetable or chicken broth and stir to combine. Continue heating until the broth reaches a boil. Add the frozen potstickers, half of the scallions and stir to combine. Cook for 2 minutes. Stir in the coconut milk, spinach, lime juice, and a few twists of freshly-ground black pepper. Cook until the potstickers are cooked and the spinach has wilted. Taste and season with salt and pepper as needed.
Step 3: Serve immediately, generously garnished with the remaining scallions and any extra toppings of choice.