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Thai Potsticker Soup (High Protein Version)

A delicious and satisfying high-protein soup made with potstickers, chicken, edamame, and creamy coconut milk, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 450
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) Provides extra protein and crunch
  • 2 large eggs (beaten, for egg drop ribbons)
  • 2 tablespoons fresh lime juice
  • 1/4 cup cilantro (chopped) For garnish
  • 1/4 cup green onions (sliced) For garnish
  • 4 large soft boiled eggs (optional topping, boil for 6-7 minutes)

Method
 

Preparation
  1. 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.
  2. Pour in the broth and coconut milk, stirring until you have a smooth, creamy base. Bring the mixture to a gentle simmer.
  3. Add the shredded chicken and heat through for about 3 minutes.
Cooking
  1. Add all 24 potstickers to the bubbling broth and cook for 5-7 minutes until they’re heated through and tender.
  2. Stir in the edamame and cook for 2 more minutes.
  3. Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create delicate strands.
  4. Remove from heat and stir in the soy sauce and fresh lime juice. Taste and adjust seasoning as needed.
Serving
  1. 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.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat with extra broth if the soup thickens.