Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (or more soy sauce to taste)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes (optional)
- 1 (12-ounce) package frozen chicken potstickers
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- Lime wedges, for serving
- Sesame seeds, for serving
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
- Add bell pepper and cook for 3 minutes, until slightly softened.
- Pour in chicken broth, soy sauce, fish sauce (or more soy sauce), lime juice, brown sugar, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
- Add frozen chicken potstickers and shredded carrots to the soup. Cook according to package directions, usually about 5-7 minutes, or until potstickers are heated through and cooked.
- Stir in cilantro and green onions. Serve hot, garnished with extra cilantro, green onions, lime wedges, and sesame seeds.
Notes
For a vegetarian version, use vegetable broth and vegetable potstickers. You can also add other vegetables like mushrooms, bok choy, or spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg