Asian Potsticker Soup

Linda Dalton


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.

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10 Min
25 Min
Stove Top


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


1The potstickers can be found in the frozen food aisle of your market. Remove 8 from the bag and set them aside.
2Zest your lime and grate your garlic and ginger.
3In 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.
4After 10 minutes, strain the lime, garlic and ginger out of the soup, so the broth is pristine.
5Pour 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