Description
This Thai Potsticker Soup combines crispy pan-fried potstickers with a fragrant, flavorful broth infused with lemongrass, kaffir lime leaves, and fresh ginger. Enhanced with fresh veggies and garnishes like cilantro and lime, this comforting and aromatic soup is perfect for a satisfying meal that blends textures and bright Thai flavors.
Ingredients
Scale
Potstickers
- 12-15 potstickers (store-bought or homemade)
- For homemade potstickers: ground pork or chicken, cabbage, garlic, ginger, soy sauce, sesame oil, green onions, dumpling wrappers
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 fresh lime juice
- 1 tablespoon brown sugar (optional)
- 2 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 stalks lemongrass (bruised, optional)
- 2 kaffir lime leaves (optional)
- 1-2 Thai bird’s eye chilies (optional)
Vegetables & 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 to ensure they are cooked through with a crispy exterior. For homemade potstickers, heat a tablespoon of oil in a large skillet over medium heat. Fry the potstickers for 2-3 minutes on each side until golden brown. Then, add ½ cup of water, cover the skillet, and steam for 4-5 minutes until fully cooked. Remove and set aside.
- Prepare the Soup Broth: In a large pot, combine the chicken or vegetable broth, soy sauce, fish sauce, sesame oil, fresh lime juice, and brown sugar if using. Stir in the minced garlic, sliced ginger, bruised lemongrass stalks, kaffir lime leaves, and Thai bird’s eye chilies if desired for heat.
- Simmer the Broth: Bring the broth to a gentle simmer over medium heat. Let it cook for 10-15 minutes to allow all the aromatic flavors to infuse thoroughly. Remove the lemongrass stalks after simmering.
- Prepare the Vegetables and Garnishes: While the broth simmers, julienne or thinly slice the carrot, chop the baby bok choy or spinach, slice the green onions, and the fresh red chilies if using. Set these aside for assembly.
- Assemble the Soup: Remove the ginger slices and kaffir lime leaves from the broth. Taste and adjust seasoning as needed by adding more lime juice, soy sauce, or fish sauce to balance the flavors. Add the chopped bok choy or spinach and julienned carrots to the simmering broth and cook for 2-3 minutes until tender.
- Add Cooked Potstickers: Gently add the cooked potstickers into the pot, allowing them to warm through in the broth for 1-2 minutes without breaking them apart.
- Serve the Soup: Ladle the soup with potstickers and vegetables into serving bowls. Garnish with chopped green onions, fresh cilantro leaves, sliced red chilies if desired, and a squeeze of fresh lime juice. Optionally, sprinkle with roasted sesame seeds for added texture and aroma.
- Enjoy: Serve the soup hot for a comforting, aromatic experience combining crispy potstickers with a rich, flavorful Thai-inspired broth.
Notes
- For a vegetarian version, use vegetable broth and omit fish sauce or replace it with a vegetarian alternative like soy sauce or mushroom sauce.
- Adjust the number of bird’s eye chilies according to your heat preference or omit for a milder soup.
- Fresh herbs and lime juice added just before serving brighten the soup’s flavors significantly.
- Homemade potstickers can be prepared in advance and frozen, making this soup quick to assemble on busy days.
- If you prefer a spicier broth, add some chili oil or extra fresh chilies when simmering the broth.
- Roasted sesame seeds add a nice crunch and nutty aroma but are optional.
