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A bowl of creamy Thai Potsticker Soup with chicken, bok choy, and fresh cilantro

Thai Potsticker Soup (High Protein Version)

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 16 frozen chicken potstickers
  • 1 lb boneless skinless chicken breast, thinly sliced
  • 4 cups low -sodium chicken bone broth
  • 1 can (13.5 oz) light coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic , minced
  • 2 cups baby bok choy, chopped
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp avocado oil
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Heat avocado oil in a large pot over medium-high heat. Add sliced chicken breast and sauté until cooked through, approximately 5-7 minutes. Remove chicken and set aside.
  2. In the same pot, add red curry paste, grated ginger, and minced garlic. Sauté for 1 minute until fragrant.
  3. Pour in the chicken bone broth and coconut milk. Bring the mixture to a gentle simmer.
  4. Add the frozen potstickers to the simmering broth. Cook for 6-8 minutes or until the potstickers float and are heated through.
  5. Return the cooked chicken to the pot and stir in the baby bok choy. Cook for an additional 2 minutes until the greens are wilted.
  6. Remove from heat. Stir in the fish sauce and lime juice to balance the flavors.
  7. Portion into bowls and garnish with fresh cilantro before serving.