Thai Coconut Dumpling Soup

Thai Coconut Dumpling Soup

Thai Coconut Dumpling Soup

I love Thai coconut soup and Chinese dumplings so why not try them together in my own fusion of Thai and Chinese!? This was very easy to make with the help of frozen dumplings and already prepared lemongrass and ginger that can be purchased in a tube found in the produce section of the grocery store. Change out the dumplings for shredded chicken and you have the more traditional Thai Coconut Soup. If your a curry lover, add curry as well. I didn’t because my hubby doesn’t like it. Next time I will add some julienned carrots or sweet red pepper to add a little color to the dish. In other words, this is a very versatile Thai soup that you can tweak to your own tastes. Let me know how you make it!

Lemongrass and Ginger in Tube

Lemongrass and Ginger in Tube

Ingredients
1 quart chicken stock
1 T. grated lemon grass (or the white part of one stalk of lemongrass split down the middle)
1 lime
1 T. grated fresh ginger
2-3 dried chilies, halved and seeds removed (if you like it spicy don’t remove the seeds)
2 garlic cloves, crushed
1 (13-ounce) can unsweetened coconut milk (I used the light version)
2 tsp. Thai fish sauce (nam pla)
1 T. brown sugar
8 oz. sliced mushrooms
20 frozen oriental dumplings (I buy them at Costco or Trader Joe’s)
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro leaves

1. Bring the stock to a boil over medium heat in a soup pot.
2. Meanwhile using a vegetable peeler shave wide strips of the rind off of the lime; reserve.

Shaved Lime Rind

Shaved Lime Rind

3. Juice the lime, reserving the juice.
4. When the stock comes to a boil add the lemon grass, ginger, lime rind, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.
5. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, and lime juice. Simmer for 5 minutes and season with salt and pepper. Remove the lime rinds.
6. Cook the dumplings according to package directions.
7. Place 5 dumplings in each individual soup bowl. Ladle the soup over the dumplings and garnish with cilantro.

Serves 4


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