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Thai Potsticker Soup

A comforting and flavorful soup featuring tender potstickers simmered in a savory broth with vibrant vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 package frozen potstickers Use your favorite brand or homemade potstickers.
  • 6 cups chicken or vegetable broth For a vegetarian option, choose vegetable broth.
  • 1 tablespoon soy sauce Low-sodium soy sauce can be used for a healthier option.
  • 1 teaspoon ginger, minced Fresh ginger adds a nice kick to the broth.
  • 2 cloves garlic, minced Enhances the aroma and flavor of the soup.
  • 1 cup bok choy, chopped Can substitute with spinach if bok choy is unavailable.
  • 1 cup mushrooms, sliced Any variety of mushrooms works well.
  • 1 medium carrot, julienned Adds sweetness and color to the soup.
  • to taste green onions for garnish Chopped for a fresh topping.
  • to taste cilantro for garnish Fresh cilantro elevates the flavors.

Method
 

Preparation
  1. In a large pot, heat the chicken or vegetable broth over medium-high heat.
  2. Once the broth is bubbling, stir in minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
  3. Add in the chopped bok choy, sliced mushrooms, and julienned carrots to the pot. Let them cook for about 4-5 minutes until they begin to soften.
  4. Gently add the frozen potstickers to the broth. Stir in the soy sauce. Allow everything to simmer for another 8-10 minutes, or until the potstickers are heated through.
  5. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh green onions and cilantro just before serving.

Notes

For meal prep, store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. To reheat, thaw overnight and warm gently on the stovetop, adding a splash of water if necessary.