Description
This Thai Potsticker Soup is a delicious and aromatic dish that combines crispy pan-fried potstickers with a flavorful and fragrant broth infused with ginger, garlic, lemongrass, and Thai spices. Enhanced with fresh vegetables like bok choy and carrots, and garnished with fresh herbs and chilies, it offers a perfect balance of textures and vibrant flavors. Ideal for a comforting meal that is both satisfying and easy to prepare using simple cooking techniques.
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 vegetarian)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon lime juice (fresh)
- 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, adjust to taste)
Vegetables and Garnishes
- 1 cup baby bok choy or spinach, chopped
- 1 small carrot, julienned or thinly sliced
- 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, cook them according to package instructions by pan-frying or steaming them until fully cooked and golden brown.
- Prepare Homemade Potstickers (if applicable): Heat 1 tablespoon oil in a large skillet over medium heat. Add the potstickers and fry for 2-3 minutes on each side until golden brown. Then add ½ cup water, cover the skillet, and steam for 4-5 minutes until cooked through. Remove and 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 minced garlic, sliced ginger, bruised lemongrass stalks, kaffir lime leaves, and Thai bird’s eye chilies.
- Simmer the Broth: Bring the broth to a simmer over medium heat and cook for 10-15 minutes, allowing the flavors to meld. Remove lemongrass after simmering.
- Prepare Garnishes and Vegetables: While the broth simmers, julienne the carrots, chop bok choy or spinach, slice green onions and fresh red chilies if using. Set aside.
- Finish the Broth: Remove ginger slices, kaffir lime leaves, and any other large aromatics. Taste the broth and adjust seasoning by adding more lime juice, soy sauce, or fish sauce if desired.
- Cook Vegetables in Broth: Add the chopped bok choy or spinach and julienned carrots into the simmering broth. Cook for 2-3 minutes until vegetables are tender yet crisp.
- Add Potstickers: Gently stir in the cooked potstickers, warming them through in the broth.
- Serve the Soup: Ladle the soup into bowls and garnish with chopped green onions, fresh cilantro leaves, sliced fresh chilies if desired, and a squeeze of lime juice.
- Add Final Touches: Optionally, sprinkle roasted sesame seeds on top for extra crunch.
- Enjoy: Serve hot and savor the harmonious blend of crispy potstickers with aromatic broth and fresh vegetables.
Notes
- For a vegetarian version, use vegetable broth and omit fish sauce or replace with soy sauce.
- If you like your soup spicier, add more Thai bird’s eye chilies or fresh red chilies.
- Homemade potstickers can be prepared in advance and stored in the freezer for convenience.
- Adjust seasoning to taste after simmering as lime juice and sauces can vary in intensity.
- Optional additions include mushrooms or tofu for extra protein and texture.
- Leftover soup can be refrigerated for up to 2 days, but potstickers are best fresh to retain crispiness.
