“To invent, you need a good imagination and a pile of junk.”
I was in the mood for something different and feeling “Thai inspired” so I tried my hand at making coconut and dumpling soup .. similar to “Tom Yam Kathi Soup” with flavors of coconut, ginger, onion, and lime. Although my recipe doesn’t have all the original Tom Yam ingredients, it’s really easy to make. Plus it’s fun throwing fresh ingredients together for a vibrant and flavorful broth that’s tangy, but sweet and creamy at the same time. I really enjoyed making this soup and plan on doing it again soon. 🙂
I boiled the following fresh ingredients in a big pot of chicken broth to create strong flavors for the base of the soup:
- green onion
- freshly grated ginger
- lime including the peel
- hot chili paste
- minced garlic
Once it was boiling I reduced the heat and simmered it for 25 minutes. Using a fine mesh strainer I strained out the “stuff” which left me with a deliciously infused chicken broth – AKA – Liquid Gold!
And I tossed this stuff in the trash. 🙂
Then I seasoned the broth with sugar and salt.
Next I added baby Bella mushrooms and diced onion.
Then two cans of premium coconut milk and a big handful of green onions. I boiled this for 10 minutes.
And then she emerged…. Meet “Nessie” the lochness soup monster. ❤
My inner nerd becomes strong in this kitchen… 😀
To finish I added Ling Ling’s frozen Chicken and Vegetable dumplings to the boiling soup. They are large sized dumplings and I added 25 of them – the equivalent of 1.5 lbs.
You can find Ling Ling’s at almost every grocery store and if you’re lucky at Costo too (we got lucky).
I boiled the dumplings according to the package instructions (6 minutes). Your dumpling variety might be different from mine. Regardless, just make sure to boil them according to the package instructions.
At the very end I threw in heaping amounts of cilantro.
Even little Baby-Belle approved of this meal (which is shocking because she’s picky). On the other hand, Owen is like his momma and loves ALL THE FOODS. 🙂 If you’re in the mood for something different and fun to make give this a try…. it’s pretty amazing!
Thai Inspired Coconut & Dumpling Soup
For the infused Chicken Broth:
- 4 cups Chicken Broth
- 2 teaspoons minced Garlic
- 1 teaspoon Red Chili Paste
- 3 sliced Green Onions
- 1/2 medium Lime
- 2 tablespoons grated fresh Ginger
- 1 teaspoon Salt
- 1 teaspoon Sugar
To finish the Soup:
- 4 ounces (5 medium) sliced Baby Bella Mushrooms
- 1/4 cup (about a half) diced Yellow Onion
- 2 cans Premium Coconut Milk
- 4 sliced Green Onions
- 1.5 lbs. (25 frozen large) Ling Ling’s Chicken and Vegetable Dumplings
- 2-3 tablespoons fresh Cilantro
- Remaining lime cut into wedges for garnish
- S&P to taste
In a large pot combine chicken broth, garlic, chili paste, green onions, juice of 1/2 a lime including the peel, and fresh ginger. Bring to a boil and then simmer for 25 minutes. Using a fine mesh strainer, strain the infused broth into a separate pot and discard the “stuff.” Add salt and sugar.
Next add mushrooms, diced yellow onion, both cans of coconut milk, and sliced green onions. Bring to a boil and cook for 10 minutes before adding the dumplings. Once the dumplings are added boil them according to package instructions on the package; large Ling Ling’s dumplings take 6 minutes. Season to taste with salt and pepper, add the fresh cilantro, and serve with the remaining lime wedges as a garnish. Enjoy!! 🙂
Makes 6 large servings.