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