How to Make Thai Potsticker Soup

• In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Add the frozen beef potstickers in a single layer and sauté for 2-3 minutes until the bottoms turn golden brown.
• Pour in about 1/4 cup of water, cover with a lid, and steam for 5-7 minutes until cooked through. Remove the potstickers and set aside.
• In a large soup pot or Dutch oven, heat another tablespoon of oil over medium heat. Add the minced shallots, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.
• Stir in the Thai red curry paste and cook for about 1 minute, ensuring it combines well with the aromatics as you stir constantly.
• Pour in the chicken or beef broth and full-fat coconut milk. Add the bruised lemongrass stalks and kaffir lime leaves. Bring to a gentle simmer, then reduce heat to low, simmering for about 10-15 minutes.
• Carefully remove the lemongrass and kaffir lime leaves from the broth. Stir in the fish sauce, fresh lime juice, and brown sugar. Taste and adjust the seasoning to your liking.
• Toss in the shredded carrots and sliced shiitake mushrooms, cooking for 3-4 minutes until they begin to soften. Then, add the chopped Napa cabbage and baby bok choy, cooking for an additional 2-3 minutes.
• Gently add the pre-cooked potstickers to the soup. Simmer for 1-2 minutes until they are heated through. Ladle the hot, aromatic soup into individual bowls.
• Top each bowl with fresh cilantro, sliced green onions, and fresh red chilies. Serve immediately with extra lime wedges on the side.