ASIAN POTSTICKER SOUP

Asian Potsticker Soup image

Provided by Linda Dalton

Time 35m

Number Of Ingredients 14

2 14.5 oz cans low fat/low sodium chicken broth
1 14.5 oz can of water
zest of one lime
1 clove garlic grated
1 Tbsp fresh ginger grated
3 Tbsp fish sauce
2 Tbsp splenda no calorie sweetener
2 serrano chiles cut in rings
1/4 tsp kosher salt
juice of one lime
3 oz mushrooms sliced
8 frozen tai pei potstickers
3 oz snow peas
1 scallion sliced thin for garnish

Steps:

1. The potstickers can be found in the frozen food aisle of your market. Remove 8 from the bag and set them aside.
2. Zest your lime and grate your garlic and ginger.
3. In medium large soup pot add lime zest, garlic and ginger. Now pour in the broth and water. On medium high heat on stove top, bring this liquid to a boil. Lower heat, cover and simmer on low for 10 minutes. While the broth is simmering get the rest of your veggies prepped.
4. After 10 minutes, strain the lime, garlic and ginger out of the soup, so the broth is pristine.
5. Pour the clear broth back into your soup pot and add the chilis, mushrooms, salt and lime juice. Cook on low, covered for 7 minutes. Now add the potstickers and cook covered another 5 minutes. Add snow peas and cook 2 minutes more. Garnish with chopped scallion or cilantro. I hope you enjoy!