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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.