Thai Beef Potstickers Creamy in Coconut Broth

Delicious Thai Beef Potstickers in Creamy Coconut Broth

Cook Mode Prevent your screen from going dark

In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
Pour in your broth and bring it to a gentle simmer.
Once simmering, stir in the coconut milk and allow it to blend well with the broth, simmering for another 5 minutes.
Toss in your chosen vegetables, typically adding bok choy and bell peppers first, and let them cook for about 3-5 minutes or until tender.
Carefully add the potstickers to the broth, cooking for about 5-7 minutes until they are cooked through. Stir gently to avoid breaking them.
Squeeze in fresh lime juice and taste the broth, adjusting seasoning with salt, pepper, or a splash of soy sauce if needed.
Just before serving, stir in chopped cilantro for a fresh burst of flavor.
Ladle the broth into bowls, ensuring each serving has potstickers and vegetables. Garnish with additional cilantro and lime wedges if desired.