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Thai Potsticker Soup

A delightful high-protein version of Thai Potsticker Soup, rich and creamy with ginger, garlic, potstickers, shredded chicken, and edamame.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.