Dr Dalton's Amped up Asian Potsticker Soup

January 10, 2015
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  • Serves 4
Author Notes

This is a re-mix of an Asian soup that I made a few years ago that knocked the flu bug out of me like nobody's business. It's spicy and just what the Doctor ordered —Linda Dalton

What You'll Need
  • 32 ounces low fat/low sodium chicken broth
  • 2 cups water
  • 2 limes zested
  • 3 cloves garlic grated
  • 3 tablespoons ginger grated
  • 3 scallions chopped
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce low sodium
  • 2 Fresno chiles, sliced in rings
  • 1/2 teaspoon kosher salt
  • 2 limes juiced
  • 4 ounces mushrooms sliced
  • 8 frozen pot stickers
  • 1/2 cup frozen peas
  • scallions chopped for garnish
  • Sambal Olek for garnish
  • soy sauce for garnish
  • toasted sesame oil for garnish
  1. Heat a medium to large soup pan with chicken broth and water and add the aromatics (lime zest through scallions). Cook on a medium simmer uncovered for 15 minutes.
  2. Strain the aromatics, discard them and save the clear (potent) broth and return to soup pan.
  3. Add to broth: fish sauce, sugar, soy sauce, chilies, salt, and lime juice. Cook 3 minutes more on low simmer.
  4. Add the mushrooms and cook 7 minutes. Now add the frozen pot stickers and cook 5 minutes covered. Add the peas and cook another 2 minutes. Get ready to eat and garnish.
  5. Use all garnishes if desired. I do. And add a little cilantro if it's fresh in your market.

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