Description
This Thai Potsticker Soup is a deliciously comforting and flavorful dish that combines tender potstickers with aromatic Thai broth, fresh herbs, and vegetables. A perfect fusion of classic potstickers and vibrant Thai flavors, this soup is hearty, savory, and absolutely satisfying!
Ingredients
Scale
For the Potstickers:
- 12-15 potstickers (store-bought or homemade)
- For homemade potstickers: You can use a mixture of ground pork or chicken, cabbage, garlic, ginger, soy sauce, sesame oil, and green onions wrapped in dumpling wrappers.
For the Soup Broth:
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon lime juice (fresh)
- 1 tablespoon brown sugar (optional, for balance)
- 2 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 stalks lemongrass (bruised, optional for extra fragrance)
- 2 kaffir lime leaves (optional for authentic flavor)
- 1–2 Thai bird’s eye chilies (optional for heat, adjust to taste)
For the Soup Garnishes:
- 1 cup baby bok choy or spinach, chopped
- 1 small carrot, julienned or sliced thinly
- 2–3 green onions, chopped
- 1–2 fresh red chilies (sliced thinly, optional)
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
- 1 tablespoon roasted sesame seeds (optional)
Instructions
- Cook the Potstickers:
- If using store-bought potstickers, follow the package instructions for pan-frying or steaming.
- For homemade potstickers: Heat a tablespoon of oil in a large skillet over medium heat. Add the potstickers, and fry them for 2-3 minutes on each side until golden brown. Then, add ½ cup of water, cover, and steam the potstickers for about 4-5 minutes, or until fully cooked through. Set aside.
- Prepare the Soup Broth:
- In a large pot, combine the chicken or vegetable broth, soy sauce, fish sauce, sesame oil, lime juice, and brown sugar (if using). Add the minced garlic, ginger slices, lemongrass, kaffir lime leaves (if using), and Thai bird’s eye chilies.
- Bring the broth to a simmer over medium heat. Let it cook for 10-15 minutes to allow the flavors to meld together. If using lemongrass, remove it once the broth is done simmering.
- Prepare the Soup Garnishes:
- While the broth simmers, prepare the garnishes. Julienne the carrots, chop the bok choy or spinach, and slice the green onions and fresh red chilies (if using). Set them aside.
- Assemble the Soup:
- Once the broth is ready, remove the ginger slices and any other large aromatics like lemongrass and kaffir lime leaves. Taste the broth and adjust seasoning if necessary, adding more lime juice, soy sauce, or fish sauce to your liking.
- Add the bok choy or spinach and the julienned carrots to the simmering broth and cook for 2-3 minutes until the vegetables are tender.
- Gently add the cooked potstickers into the broth, ensuring they are warmed through.
- Serve the Soup:
- Ladle the soup into bowls. Garnish with chopped green onions, cilantro leaves, sliced fresh chilies (optional), and a squeeze of lime juice.
- Optionally, sprinkle with roasted sesame seeds for a little crunch.
- Enjoy:
- Serve hot and enjoy this aromatic and satisfying soup that brings together crispy potstickers and a rich, flavorful broth.
Notes
- You can make the potstickers ahead of time and freeze them for future use.
- Adjust the heat level of the soup by adding more or fewer Thai bird’s eye chilies, or even a little sriracha for extra spice.
- If you don’t have lemongrass or kaffir lime leaves, the soup will still be delicious, though they add a unique depth of flavor to the broth.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes (depending on how quickly your potstickers cook)
- Category: Soup, Main Dish, Asian-inspired
- Method: Simmering, Pan-frying/Steaming
- Cuisine: Thai, Asian Fusion
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 350
- Sugar: 5
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45g