Asian Potsticker Soup

Linda Dalton

By
@Stripey

I'm loving the Tai Pei Potstickers I found in the frozen food department of my grocery store. They inspired me to make what I think is a pretty authentic Asian soup that will satisfy your craving for hot, sour, sweet and salty. And I put this together in less than 30 minutes.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2
14.5 oz cans low fat/low sodium chicken broth
1
14.5 oz can of water
zest of one lime
1
clove garlic grated
1 Tbsp
fresh ginger grated
3 Tbsp
fish sauce
2 Tbsp
splenda no calorie sweetener
2
serrano chiles cut in rings
1/4 tsp
kosher salt
juice of one lime
3 oz
mushrooms sliced
8
frozen tai pei potstickers
3 oz
snow peas
1
scallion sliced thin for garnish

Directions Step-By-Step

1
The potstickers can be found in the frozen food aisle of your market. Remove 8 from the bag and set them aside.
2
Zest your lime and grate your garlic and ginger.
3
In medium large soup pot add lime zest, garlic and ginger. Now pour in the broth and water. On medium high heat on stove top, bring this liquid to a boil. Lower heat, cover and simmer on low for 10 minutes. While the broth is simmering get the rest of your veggies prepped.
4
After 10 minutes, strain the lime, garlic and ginger out of the soup, so the broth is pristine.
5
Pour the clear broth back into your soup pot and add the chilis, mushrooms, salt and lime juice. Cook on low, covered for 7 minutes. Now add the potstickers and cook covered another 5 minutes. Add snow peas and cook 2 minutes more. Garnish with chopped scallion or cilantro. I hope you enjoy!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian
Other Tag: Quick & Easy