Thai Potsticker Soup (High Protein Version)

Why Make This Thai Potsticker Soup (High Protein Version)

Thai Potsticker Soup is a delightful way to enjoy the comforting flavors of Thai cuisine while sneaking in extra protein. This high-protein version is perfect for anyone looking to refuel after a workout or seeking a nutritious meal option. The rich, creamy broth infused with ginger and garlic offers a warm embrace, while the potstickers add a delightful texture that brings the dish together. The addition of lean shredded chicken and edamame reinforces the health benefits of this soup, making it not just delicious but wholesome too.

How to Make Thai Potsticker Soup (High Protein Version)

Cooking this high-protein Thai Potsticker Soup is straightforward and packed with flavor. You’ll create a vibrant broth, add in your proteins, and finish with a garnish of fresh herbs and soft-boiled eggs for an elegant touch. This step-by-step approach ensures that every bowl is a comforting mix of warmth and nutrition, making it a wonderful option for dinner or a cozy lunch.

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

1. Heat the cooking oil in a large pot over medium heat. Add the minced garlic and ginger, sautéing them for 2-3 minutes until they turn golden and fragrant. Be careful not to burn these ingredients as they create the base flavor of your soup.
2. Pour in the chicken or vegetable broth along with the coconut milk. Stir until you have a smooth, creamy mixture. Bring it to a gentle simmer.
3. Toss in the shredded chicken and let it heat through for about 3 minutes. This adds wonderful chicken flavor to your soup.
4. Carefully place all 24 potstickers into the bubbling broth, allowing them to cook for 5-7 minutes until they are heated through and tender. Avoid stirring too vigorously, or you risk breaking the potstickers apart.
5. Stir in the edamame and cook for another 2 minutes. If you want beautiful egg drop ribbons, slowly drizzle the beaten eggs into the soup while stirring gently in one direction.
6. Remove from heat and mix in the soy sauce and fresh lime juice to brighten the flavors. Taste and adjust seasoning as needed.
7. Ladle the soup into bowls, ensuring each serving includes potstickers, chicken, and edamame. Garnish generously with cilantro and green onions, and top with a soft-boiled egg if desired.

Nutritional Information

This high-protein Thai Potsticker Soup serves approximately 6. Here’s the nutritional breakdown per serving:

• Calories: 400
• Protein: 30g
• Total Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 5g
• Sodium: 750mg

How to Serve Thai Potsticker Soup (High Protein Version)

Serve this soup hot in a deep bowl, making it a perfect dish for a cozy weeknight dinner or even a gathering with friends. Consider pairing it with a side of fresh spring rolls or a simple salad to round out the meal. This soup is also versatile enough to serve as an appetizer at a potluck or festive gathering.

How to Store Thai Potsticker Soup (High Protein Version)

If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days. The potstickers might become a little softer upon reheating, but the flavors will meld beautifully. If you want to prepare this ahead of time, consider storing the broth separately from the potstickers. You can freeze the soup for up to 2 months. Just be sure to defrost it in the fridge overnight before reheating.

Expert Tips for Perfect Thai Potsticker Soup (High Protein Version)

• Taste as you go: Adjust soy sauce or lime juice to achieve the flavor balance you enjoy.
• Freshness is key: Use fresh ginger and garlic for the most vibrant taste.
• Try different proteins: Swap out chicken with shrimp or tofu for a varied experience.
• Garnishes matter: Don’t overlook cilantro and green onions as they add both flavor and a beautiful pop of color.

Delicious Variations

• For a vegetarian version, use vegetable potstickers and replace chicken with additional tofu or mushrooms.
• Spice it up: Add a pinch of red pepper flakes or slices of fresh chili for heat.
• Brothy goodness: If you like a lighter soup, use more broth and less coconut milk for a thinner consistency.

Frequently Asked Questions

• Can I use frozen potstickers?
  Absolutely! Frozen potstickers work perfectly in this soup. Just add them directly to the hot broth without thawing.

• How can I make the soup spicier?
  Consider adding chili paste, sriracha, or fresh sliced chilies when adding the broth for a nice kick.

• Is there a way to make this soup gluten-free?
  Yes! Use gluten-free soy sauce or tamari and ensure your potstickers are gluten-free.

Conclusion

This Thai Potsticker Soup (High Protein Version) not only tantalizes your taste buds with its rich and creamy flavors but also fills you up with wholesome nutrition. With its delightful combination of textures and tastes, it makes for a comforting meal any day of the week. So gather your ingredients, follow the steps, and dive into a bowl of warmth today. You’ll surely be back for seconds! Happy cooking!

Thai Potsticker Soup

A delightful high-protein version of Thai Potsticker Soup, rich and creamy with ginger, garlic, potstickers, shredded chicken, and edamame.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Thai

Calories: 400

Ingredients Method Notes

Ingredients

  

Main 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)

Method

 

Cooking

1. Heat the cooking oil in a large pot over medium heat.
2. Add the minced garlic and ginger, sautéing for 2-3 minutes until they turn golden and fragrant.
3. Pour in the chicken or vegetable broth along with the coconut milk. Stir until smooth.
4. Bring to a gentle simmer.
5. Toss in the shredded chicken and heat through for about 3 minutes.
6. Carefully place all 24 potstickers into the broth, cooking for 5-7 minutes until heated through and tender.
7. Stir in the edamame and cook for another 2 minutes.
8. Slowly drizzle in the beaten eggs while stirring gently to create egg drop ribbons.
9. Remove from heat and mix in soy sauce and fresh lime juice. Taste and adjust seasoning as needed.
10. Ladle soup into bowls, garnishing with cilantro, green onions, and a soft-boiled egg if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months, defrost overnight in the fridge before reheating. Taste as you go and adjust flavors.