Description
This Thai Potsticker Soup combines crispy pan-fried potstickers with a fragrant, flavorful broth infused with garlic, ginger, lemongrass, and kaffir lime leaves. Enhanced with fresh vegetables like baby bok choy and carrots, and garnished with cilantro, green onions, and optional chilies, this soup offers a perfect balance of savory, tangy, and spicy notes. It’s a comforting bowl ideal for those craving a fusion of Asian flavors and textures in a warm, satisfying meal.
Ingredients
Scale
Potstickers
- 12–15 potstickers (store-bought or homemade)
- For homemade potstickers: mixture of ground pork or chicken, cabbage, garlic, ginger, soy sauce, sesame oil, green onions, dumpling wrappers
Broth
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar (optional)
- 2 cloves garlic, minced
- 1-inch piece ginger, sliced
- 2 stalks lemongrass, bruised (optional)
- 2 kaffir lime leaves (optional)
- 1–2 Thai bird’s eye chilies (optional, adjust to taste)
Vegetables and Garnishes
- 1 cup baby bok choy or spinach, chopped
- 1 small carrot, julienned or thinly sliced
- 2–3 green onions, chopped
- 1–2 fresh red chilies, thinly sliced (optional)
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
- 1 tablespoon roasted sesame seeds (optional)
Instructions
- Cook the Potstickers: If using store-bought potstickers, cook according to package instructions by pan-frying or steaming to heat through and develop a crispy texture. For homemade potstickers, heat a tablespoon of oil in a large skillet over medium heat, fry potstickers for 2-3 minutes on each side until golden brown, then add ½ cup water, cover and steam for 4-5 minutes until fully cooked. Remove potstickers from skillet and set aside.
- Prepare the Soup Broth: In a large pot, combine chicken or vegetable broth, soy sauce, fish sauce, sesame oil, fresh lime juice, and brown sugar if using. Add minced garlic, sliced ginger, bruised lemongrass stalks, kaffir lime leaves, and Thai bird’s eye chilies to the pot.
- Simmer the Broth: Bring the broth to a gentle simmer over medium heat and let it cook for 10-15 minutes to allow flavors to meld. Remove lemongrass stalks once done simmering to avoid bitterness.
- Prepare Vegetables and Garnishes: While broth simmers, julienne carrots, chop bok choy or spinach, slice green onions and fresh chilies if using, and set aside for garnish.
- Assemble the Soup: Remove ginger slices and any remaining large aromatics from the broth. Taste and adjust seasoning with additional lime juice, soy sauce, or fish sauce if needed. Add chopped bok choy or spinach and julienned carrot to the simmering broth, cooking for 2-3 minutes until vegetables are tender.
- Add Potstickers: Gently add the cooked potstickers into the soup to warm through without breaking their delicate wrappers.
- Serve: Ladle the soup into bowls. Garnish with chopped green onions, cilantro leaves, sliced fresh red chilies if desired, and a squeeze of lime juice for extra brightness.
- Optional Finishing Touch: Sprinkle roasted sesame seeds on top for crunch and a nutty flavor.
- Enjoy: Serve hot and savor the comforting, aromatic flavors of this Thai potsticker soup that beautifully blends crispy dumplings with rich, tangy broth and fresh vegetables.
Notes
- For a vegetarian/vegan version, substitute chicken broth with vegetable broth and omit fish sauce or use a vegan alternative.
- Adjust the number of bird’s eye chilies or fresh red chilies to control spice level.
- Make homemade potstickers ahead of time or use store-bought for convenience.
- Lemongrass and kaffir lime leaves add authentic Thai fragrance but can be omitted or substituted if unavailable.
- Brown sugar balances acidity and heat but is optional based on taste preference.
- Garnishing with fresh herbs and lime wedges brightens the soup just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
