Real Recipes From Real Home Cooks ®

asian potsticker soup

(1 rating)
Recipe by
Linda Dalton
Coconut Creek, FL

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 rating)
yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For asian potsticker soup

  • 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!