Dr Dalton'S Amped Up Asian Potsticker Soup

• 32 ounces low fat/low sodium chicken broth
• 2 cups water
• 2 limes zested
• 3 cloves garlic grated
• 3 tablespoons ginger grated
• 3 scallions chopped
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon soy sauce low sodium
• 2 Fresno chiles, sliced in rings
• 1/2 teaspoon kosher salt
• 2 limes juiced
• 4 ounces mushrooms sliced
• 8 frozen pot stickers
• 1/2 cup frozen peas
• scallions chopped for garnish
• Sambal Olek for garnish
• soy sauce for garnish
• toasted sesame oil for garnish

1. Heat a medium to large soup pan with chicken broth and water and add the aromatics (lime zest through scallions). Cook on a medium simmer uncovered for 15 minutes.
2. Strain the aromatics, discard them and save the clear (potent) broth and return to soup pan.
3. Add to broth: fish sauce, sugar, soy sauce, chilies, salt, and lime juice. Cook 3 minutes more on low simmer.
4. Add the mushrooms and cook 7 minutes. Now add the frozen pot stickers and cook 5 minutes covered. Add the peas and cook another 2 minutes. Get ready to eat and garnish.
5. Use all garnishes if desired. I do. And add a little cilantro if it's fresh in your market.

chicken broth, water, zested, garlic, ginger grated, scallions, fish sauce, sugar, soy sauce, chiles, kosher salt, mushrooms, stickers, frozen peas, scallions, sambal, soy sauce, sesame oil

Taken from food52.com/recipes/32920-dr-dalton-s-amped-up-asian-potsticker-soup (may not work)