Thai Potsticker Soup brings together creamy coconut broth and tender dumplings for a comforting meal that’s become a weeknight favorite in my kitchen. This high-protein version packs in satisfying ingredients without sacrificing that soul-warming quality we all crave on chilly evenings.
I’ll never forget the first time I stirred together coconut milk and chicken broth, watching them swirl into that gorgeous creamy base. The aroma of ginger and garlic sizzling in the pot reminded me of Sunday evenings at Grandma’s farm, though she’d be tickled to see how I’ve added an Asian twist to her tradition of hearty soups. There’s something magical about ladling steaming bowls filled with plump potstickers, tender chicken, and vibrant green edamame. Each spoonful delivers comfort and nourishment in equal measure. Time to get your pot simmering!
What Makes This Thai Potsticker Soup So Special
After years of making soup for hungry family members who need sustaining meals, I’ve learned that the best recipes deliver both comfort and nutrition without complicated techniques. This Thai Potsticker Soup hits every mark for busy home cooks looking for high-protein comfort food that actually satisfies.
- Delivers 38g of protein per serving through smart additions like doubled potstickers, chicken breast, edamame, and optional eggs
- Comes together in just 30 minutes from start to finish, making it perfect for weeknight dinners when time is tight
- Uses accessible ingredients you can find at any grocery store, no hunting for specialty items
- Adapts beautifully to dietary needs with easy swaps for vegetarian or dairy-free versions
- Creates restaurant-quality flavor from that creamy coconut-ginger broth that tastes like you’ve been simmering it for hours
- Reheats wonderfully for next-day lunches that taste just as good as the first bowl
I’ve served this to everyone from my grandchildren after soccer practice to friends who are watching their protein intake, and it never fails to get recipe requests.
Ingredient Spotlight
Potstickers (24 pieces): These tender dumplings form the heart of this soup, and doubling the amount from typical recipes significantly boosts the protein content while making the dish more substantial and satisfying.
Coconut milk: I always choose full-fat coconut milk for its rich, velvety texture that creates that signature creamy broth without any dairy. It mellows the Thai flavors beautifully.
Fresh ginger: This aromatic root brings warmth and subtle spice to the broth, and I’ve learned that mincing it finely helps distribute that zingy flavor throughout every spoonful.
Chicken breast (2 cups, shredded): Adding cooked shredded chicken provides lean, high-quality protein at 31g per cup, and using pre-cooked rotisserie chicken makes this recipe even faster.
Edamame (1 cup, shelled): These little green soybeans contribute plant-based protein and fiber while adding a pleasant pop of texture and beautiful color to each bowl.
Garlic (3 cloves, minced): Fresh garlic sautéed until golden creates an aromatic foundation that makes your whole kitchen smell incredible.
Soy sauce (2 tablespoons): This adds that essential savory umami depth to the broth, balancing the richness of the coconut milk with its salty, fermented complexity.
Fresh lime juice (2 tablespoons): The bright citrus acidity cuts through the creamy broth and lifts all the flavors. I squeeze this in at the very end to preserve that fresh zing.
Eggs (2, optional): Drizzling beaten eggs into the simmering soup creates delicate ribbons that add extra protein and a silky texture reminiscent of egg drop soup.
Soft boiled eggs (4, optional for topping): These make a stunning garnish and add 6g of protein each, plus that rich, jammy yolk melts into the broth beautifully.
How to Make Thai Potsticker Soup
Step 1. I’ve learned that starting with properly sautéed aromatics makes all the difference. Heat a splash of oil in your large pot over medium heat, then add the minced garlic and ginger, stirring for 2 to 3 minutes until they turn golden and release that irresistible fragrance.
Step 2. Pour in your chicken or vegetable broth along with the coconut milk, stirring everything together until you have a smooth, creamy base that’s just begging for more flavor.
Step 3. Add the shredded chicken breast to the pot and bring the soup to a gentle simmer, stirring occasionally to distribute the chicken throughout the broth.
Step 4. Betty’s tip: Drop all 24 potstickers into the bubbling broth and let them cook for 5 to 7 minutes until heated through and tender. Resist the urge to stir too vigorously or you’ll break them apart.
Step 5. Toss in the edamame and cook for just 2 more minutes to heat them through while keeping their bright green color and slight firmness.
Step 6. If you’re adding egg drop ribbons, slowly drizzle the beaten eggs into the soup while stirring gently in one direction. This creates those beautiful, delicate strands throughout the broth.
Step 7. After years of making this, I learned to adjust the seasoning with soy sauce to taste, then stir in that fresh lime juice right at the end for maximum brightness.
Step 8. Ladle the Thai Potsticker Soup into bowls, making sure each serving gets plenty of potstickers, chicken, and edamame, then top with fresh cilantro, sliced green onions, and a soft boiled egg if desired. Serve immediately while steaming hot.
Keeping This Thai Potsticker Soup Fresh
I typically store leftover Thai Potsticker Soup in airtight containers in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, though the potstickers will soften a bit more as they sit in the broth. Betty’s method is to store the garnishes separately and add fresh cilantro and green onions when reheating for the best presentation.
For longer storage, this soup freezes beautifully for up to 2 months when packed in airtight containers or heavy-duty freezer bags. I recommend leaving about an inch of headspace for expansion, and labeling each container with the date. The potstickers hold up surprisingly well through freezing, just thaw overnight in the refrigerator before reheating. If you’ve added soft boiled eggs, I suggest eating those fresh rather than freezing.
For the best texture, I reheat this soup gently on the stovetop over low to medium heat, stirring occasionally until warmed through. The key I discovered is avoiding a rolling boil during reheating, which can cause the potstickers to become mushy and the coconut milk to separate. If the soup has thickened in the fridge, add a splash of broth to bring it back to your desired consistency. Microwave reheating works in a pinch, but use 50% power and heat in short intervals, stirring between each.
Perfect Partners for Thai Potsticker Soup
Crispy Asian Slaw: The crunchy texture and tangy rice vinegar dressing provide a refreshing contrast to the creamy soup, plus the cabbage and carrots add extra vegetables to your meal.
Steamed Jasmine Rice: While the soup is substantial on its own, a small scoop of fragrant jasmine rice on the side makes it even more filling for hearty appetites and soaks up extra broth beautifully.
Quick Cucumber Salad: Thinly sliced cucumbers tossed with rice vinegar, sesame oil, and a pinch of red pepper flakes offer a cool, crisp counterpoint that cleanses the palate between bites.
Garlic Sesame Green Beans: These provide a simple vegetable side with complementary Asian flavors, and the slight char from quick pan-frying adds textural interest.
Chicken Pot Pie Soup: If you love this comforting soup style, you’ll enjoy this creamy, veggie-packed option that brings together classic chicken pot pie flavors in a bowl.
Easy Potsticker Stir Fry: Another great way to use potstickers in a quick dinner with plenty of vegetables and savory sauce.
Fiery Chicken Ramen: For those who crave more Asian-inspired noodle soups with bold flavors and satisfying protein.
FAQs
I recommend using frozen potstickers straight from the freezer, no need to thaw them first. Just add an extra minute or two to the cooking time to ensure they’re heated through completely.
To maintain the creamy texture without coconut, try using heavy cream or half and half, though this will change the flavor profile. For dairy-free options, cashew cream blended smooth works beautifully and keeps that rich consistency.
Many home cooks find success replacing the chicken with extra-firm tofu cubes (14g protein per half cup) and using vegetable broth. Choose vegetable-filled potstickers and consider adding hemp hearts or nutritional yeast as garnish for an extra protein boost.
Thai Potsticker Soup (High Protein)
Ingredients
Equipment
Method
- Pour in the broth and coconut milk, stirring until well combined and creamy.
- Add shredded chicken breast and bring to a gentle simmer, stirring occasionally.
- Add all 24 potstickers to the simmering broth and cook for 5 to 7 minutes until heated through and tender.
- Add edamame and cook for 2 more minutes.
- Optional: Slowly drizzle beaten eggs into the soup while gently stirring to create egg drop ribbons.
- Adjust seasoning with soy sauce to taste, then stir in fresh lime juice.
