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Thai Potsticker Soup (High Protein)

A comforting Thai-inspired soup featuring tender potstickers in creamy coconut broth, loaded with chicken, edamame, and optional eggs for a high-protein meal ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: Asian, Fusion, Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 24 pieces potstickers homemade or frozen
  • 4 cups chicken or vegetable broth
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 1 can coconut milk 13.5 oz, full-fat recommended
  • 2 tablespoons soy sauce plus more to taste
  • 2 cups cooked shredded chicken breast rotisserie chicken works great
  • 1 cup edamame shelled
  • 2 large eggs beaten, optional for egg drop ribbons
  • 2 tablespoons fresh lime juice from about 1 lime
  • 1/4 cup cilantro chopped, for garnish
  • 1/4 cup green onions sliced, for garnish
  • 4 whole soft boiled eggs optional, for topping
  • 1 tablespoon cooking oil vegetable or sesame oil

Equipment

  • large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • ladle

Method
 

  1. Heat oil in a large pot over medium heat. Add minced garlic and ginger, sautéing for 2 to 3 minutes until golden and fragrant.
  2. Pour in the broth and coconut milk, stirring until well combined and creamy.
  3. Add shredded chicken breast and bring to a gentle simmer, stirring occasionally.
  4. Add all 24 potstickers to the simmering broth and cook for 5 to 7 minutes until heated through and tender.
  5. Add edamame and cook for 2 more minutes.
  6. Optional: Slowly drizzle beaten eggs into the soup while gently stirring to create egg drop ribbons.
  7. Adjust seasoning with soy sauce to taste, then stir in fresh lime juice.
  8. Ladle soup into bowls, ensuring each serving has potstickers, chicken, and edamame. Garnish with cilantro and green onions. Top with soft boiled egg if desired. Serve hot.

Notes

For vegetarian version: Use vegetable broth, vegetable-filled potstickers, and substitute tofu cubes for chicken. Store leftovers in airtight container for up to 3 days in refrigerator or freeze for up to 2 months. Reheat gently over low heat to prevent potstickers from becoming mushy.
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