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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
- 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
- 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.
- Strain the aromatics, discard them and save the clear (potent) broth and return to soup pan.
- Add to broth: fish sauce, sugar, soy sauce, chilies, salt, and lime juice. Cook 3 minutes more on low simmer.
- 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.
- Use all garnishes if desired. I do. And add a little cilantro if it's fresh in your market.
- This recipe was entered in the contest for Your Best Restorative Recipes