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.


★★★★★ 1 vote

10 Min
25 Min
Stove Top


  • 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

How to Make Asian Potsticker Soup


  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!

Printable Recipe Card

About Asian Potsticker Soup

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

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