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This delicious ginger coconut potsticker soup recipe is quick and easy to make with your choice of frozen potstickers and veggies.
It’s a cold and rainy week here in Kansas City, which always means one thing in my book — soup time! ♡
This recipe is a simple twist on my favorite potsticker soup that our whole family loves, but made this time with the yummiest creamy ginger-lemongrass coconut broth simmered with loads of mushrooms and spinach, and finished off with a zing of fresh lime juice. It’s a vibrant and flavorful soup that’s filling without feeling too heavy. And thanks to a few shortcuts, it can easily come together quickly on a rainy weeknight like this one. Win-win!
Feel free to use your favorite vegetarian or meat-filled potstickers (we love the vegetable gyoza from Trader Joe’s). And if you’d like to also make the soup completely gluten-free, just be sure to purchase a brand of potstickers that’s certified gf (I love these).
This recipe instantly became a favorite here with our family, so I feel certain you’re going to enjoy it too!
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