Warm up with this cozy Thai potsticker soup — a comforting bowl of savory broth and tender dumplings!

– 8 frozen pork potstickers (about 500 g) 🥟

– 1 tbsp vegetable oil 🌿

– 1 tbsp sesame oil (optional) 🥄

– 1 medium onion, thinly sliced 🧅

– 3 cloves garlic, minced 🧄

– 1 inch piece ginger, sliced or grated 🌱

– 1 stalk lemongrass, smashed and sliced 🍃

– 4 cups chicken or vegetable broth (1 L) 🥣

– 1 cup coconut milk (optional) 🥥

– 2 tbsp fish sauce or soy sauce 🐟

– 1 tbsp lime juice + extra lime wedges 🍋

– 1 cup sliced mushrooms 🍄

– 2 scallions, sliced 🌿

– 1/2 cup fresh cilantro, chopped 🌿

– 1-2 red chilies, sliced 🌶️

– Salt and black pepper to taste 🧂

1 Heat vegetable oil in a large pot over medium heat.

2 Add sliced onion and cook until translucent, about 3 minutes.

3 Stir in sesame oil, garlic, ginger, and lemongrass and cook 1–2 minutes until fragrant.

4 Pour in the broth and coconut milk, then bring to a gentle simmer.

5 Add fish sauce or soy sauce and lime juice, tasting and adjusting seasoning.

6 Carefully add potstickers to the simmering broth and cook according to package instructions until heated through and cooked, about 6–8 minutes.

7 Add sliced mushrooms and scallions in the last 3 minutes of cooking to soften.

8 Remove lemongrass pieces and discard if large, then stir in chopped cilantro and sliced chilies.

9 Ladle soup and potstickers into bowls and serve with lime wedges on the side.