Why Make This Thai Potsticker Soup (High Protein Version)
If you’re looking for a delicious and satisfying meal, Thai Potsticker Soup is the perfect choice. This high-protein version not only warms you up on a chilly day, but it’s also a fantastic way to get a boost of protein from the chicken, potstickers, and edamame. The creamy coconut milk adds a luscious texture, while fresh ginger and garlic give it a fragrant aroma and flavor that will make your kitchen come alive.
This one-pot wonder is incredibly versatile. You can use homemade potstickers or readily available frozen ones, and if you have leftover rotisserie chicken, this recipe becomes even easier. It’s a splendid option for a weeknight dinner or a cozy gathering with friends and family.
How to Make Thai Potsticker Soup (High Protein Version)
Making Thai Potsticker Soup is simple and quick. You start by sautéing aromatic garlic and ginger, setting the stage for an explosion of flavor. A mix of chicken or vegetable broth and creamy coconut milk forms the soup base. Then, you add shredded chicken and potstickers, allowing everything to blend harmoniously while cooking to tender perfection.
This recipe doesn’t just stop at potstickers and broth. Edamame provides a delightful crunch and an extra hit of protein. And for a touch of flair, you can whip in some beaten eggs to create lovely egg ribbons that visually appeal and enhance the meal. Finish it off with fresh lime juice and herbs, making every bowl refreshing and fragrant.
Ingredients:
- 24 pieces potstickers (homemade or frozen, chicken or pork-filled)
- 4 cups chicken or vegetable broth
- 1 tablespoon cooking oil (for sautéing)
- 1 tablespoon fresh ginger (minced)
- 3 cloves garlic (minced)
- 13.5 oz coconut milk (1 can, full-fat recommended)
- 2 tablespoons soy sauce
- 2 cups cooked shredded chicken breast (rotisserie chicken works great)
- 1 cup edamame (shelled)
- 2 large eggs (beaten, for egg drop ribbons)
- 2 tablespoons fresh lime juice
- 1/4 cup cilantro (chopped)
- 1/4 cup green onions (sliced)
- 4 large soft boiled eggs (optional topping, boil for 6-7 minutes)
Directions:
- Heat the oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing for 2-3 minutes until golden and fragrant. Watch carefully to avoid burning.
- Pour in the broth and coconut milk, stirring until you have a smooth, creamy base. Bring the mixture to a gentle simmer, then add the shredded chicken. Let it heat through for about 3 minutes.
- Add all 24 potstickers to the bubbling broth and cook for 5-7 minutes until they’re heated through and tender. Be gentle with stirring, as you want to prevent the potstickers from breaking apart.
- Stir in the edamame and cook for 2 more minutes. If you’re adding egg drop ribbons, slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create delicate strands.
- Remove from heat and stir in the soy sauce and fresh lime juice. Taste and adjust seasoning as needed.
- Ladle into bowls, ensuring each serving gets potstickers, chicken, and edamame. Garnish generously with cilantro and green onions, and top with a soft boiled egg if desired.
Nutritional Information
Per serving (approximately 1 bowl):
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 11g
- Cholesterol: 220mg
- Sodium: 800mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 36g
How to Serve Thai Potsticker Soup (High Protein Version)
Serve your Thai Potsticker Soup hot in deep bowls. This soup works wonderfully as an appetizer or main dish. It’s perfect for cozy dinners or casual gatherings. If you want to take it up a notch, pair it with a side of crispy spring rolls or a fresh salad to complement the meal.
How to Store Thai Potsticker Soup (High Protein Version)
If you have leftovers, store them in airtight containers in the refrigerator for up to 3 days. The soup may thicken as it sits, so feel free to add extra broth when reheating. Avoid freezing the soup, as the texture of the potstickers may suffer after thawing.
Expert Tips for Perfect Thai Potsticker Soup (High Protein Version)
- For a creamier texture, use full-fat coconut milk, which adds richness to your soup.
- If you prefer a spicier kick, add a dash of sriracha or red pepper flakes while cooking.
- Try using different protein sources, such as shrimp or tofu, to suit your tastes or dietary needs.
- For an extra layer of flavor, consider adding a splash of fish sauce for an authentic touch.
- Always taste and adjust the seasoning before serving to ensure the perfect balance of flavors.
Delicious Variations
- Vegetarian Version: Substitute the chicken with extra vegetables like bell peppers, zucchini, or mushrooms and use vegetable broth instead of chicken broth.
- Spicy Wake-Up: Add chili paste or cayenne pepper for some heat if you’re a spice lover.
- Herb Haven: Incorporate fresh basil or mint for additional freshness in each bowl.
Frequently Asked Questions
What can I substitute for potstickers if I can’t find them?
You can use dumplings, gyoza, or even homemade wontons if potstickers are not available. Just ensure that whatever you choose is filled with a protein source to keep the high-protein aspect intact.
Can I make this soup vegan?
Yes! Substitute the chicken broth with vegetable broth, use tofu instead of chicken, and opt for a plant-based potsticker. Replace the eggs with silken tofu for a similar texture.
How can I make this soup more low-carb?
To reduce the carbs, skip the traditional potstickers and substitute with low-carb options like zucchini noodles or shredded cabbage.
Conclusion
Thai Potsticker Soup (High Protein Version) is a delightful combination of flavors and textures that offers a nourishing, satisfying meal. It’s quick to prepare and ideal for any day of the week. Whether you enjoy it as a cozy dinner or serve it at a gathering, this soup exceeds expectations with its rich taste and nutritional benefits. So why not give it a try? Your tastebuds will thank you, and don’t forget to share your experience with friends and family!
Thai Potsticker Soup (High Protein Version)
Ingredients
Method
- Heat the oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing for 2-3 minutes until golden and fragrant.
- Pour in the broth and coconut milk, stirring until you have a smooth, creamy base. Bring the mixture to a gentle simmer.
- Add the shredded chicken and heat through for about 3 minutes.
- Add all 24 potstickers to the bubbling broth and cook for 5-7 minutes until they’re heated through and tender.
- Stir in the edamame and cook for 2 more minutes.
- Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create delicate strands.
- Remove from heat and stir in the soy sauce and fresh lime juice. Taste and adjust seasoning as needed.
- Ladle into bowls, ensuring each serving gets potstickers, chicken, and edamame. Garnish generously with cilantro and green onions, and top with a soft boiled egg if desired.