Asian Potsticker Soup
6 photos of Asian Potsticker Soup
By
Linda Dalton
@Stripey
1
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.
Ingredients
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214.5 oz cans low fat/low sodium chicken broth
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114.5 oz can of water
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·zest of one lime
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1clove garlic grated
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1 Tbspfresh ginger grated
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3 Tbspfish sauce
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2 Tbspsplenda no calorie sweetener
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2serrano chiles cut in rings
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1/4 tspkosher salt
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·juice of one lime
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3 ozmushrooms sliced
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8frozen tai pei potstickers
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3 ozsnow peas
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1scallion sliced thin for garnish
How to Make Asian Potsticker Soup
- The potstickers can be found in the frozen food aisle of your market. Remove 8 from the bag and set them aside.
- Zest your lime and grate your garlic and ginger.
- 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.
- After 10 minutes, strain the lime, garlic and ginger out of the soup, so the broth is pristine.
- 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 Asian Potsticker Soup
Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian
Other Tag: Quick & Easy
