Description
This hearty potsticker soup is perfect for a cozy meal, combining savory broth with tender potstickers, chicken, and vegetables.
Ingredients
Scale
- 24 pieces potstickers (homemade or frozen)
- 4 cups chicken or vegetable broth
- 1 tablespoon fresh ginger (minced)
- 3 cloves garlic (minced)
- 1 can (13 oz) coconut milk (full-fat recommended)
- 2 tablespoons soy sauce (plus more to taste)
- 2 cups cooked shredded chicken breast (rotisserie chicken works great)
- 1 cup edamame (shelled)
- 2 large eggs (beaten, optional for egg drop ribbons)
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1/4 cup cilantro (chopped, for garnish)
- 1/4 cup green onions (sliced, for garnish)
- 4 whole soft boiled eggs (optional, for topping)
- 1 tablespoon cooking oil (vegetable or sesame oil)
Instructions
- Heat oil in a large pot over medium heat. Add minced garlic and ginger, sautéing for 2 to 3 minutes until golden and fragrant.
- Pour in the broth and coconut milk, stirring until well combined and creamy.
- Add shredded chicken breast and bring to a gentle simmer, stirring occasionally.
- Add all 24 potstickers to the simmering broth and cook for 5 to 7 minutes until heated through and tender.
- Add edamame and cook for 2 more minutes.
- Optional: Slowly drizzle beaten eggs into the soup while gently stirring to create egg drop ribbons.
- Adjust seasoning with soy sauce to taste, then stir in fresh lime juice.
- Ladle soup into bowls, ensuring each serving has potstickers, chicken, and edamame.
- Garnish with cilantro and green onions. Top with soft boiled egg if desired. Serve hot.
Notes
- This recipe is customizable, feel free to add more vegetables or adjust the seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 220mg