Ingredients
Scale
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups gluten-free vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons gluten-free soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1 package (about 20) gluten-free potstickers (vegetable or chicken)
- 2 green onions, sliced
- 1/4 cup chopped cilantro
- Lime wedges, for serving
- Optional: Sriracha, for serving
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the garlic and ginger and cook for 1 minute, or until fragrant.
- Pour in the vegetable broth and coconut milk. Bring to a simmer.
- Stir in the gluten-free soy sauce (or tamari), rice vinegar, brown sugar, and red pepper flakes. Taste and adjust seasonings as needed.
- Gently add the gluten-free potstickers to the simmering broth. Cook according to package directions, usually about 5-7 minutes, or until cooked through and heated.
- Ladle the soup into bowls. Garnish with green onions and cilantro. Serve with lime wedges and sriracha (optional).
Notes
For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering broth. Adjust the amount of red pepper flakes to your preferred level of spiciness. Feel free to add other vegetables to the soup, such as sliced mushrooms, carrots, or bok choy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg