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Thai Coconut Dumpling Soup

Thai Coconut Dumpling Soup in a white bowl with fresh cilantro, basil, and red bell pepper
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Thai Coconut Dumpling Soup with tender pork and shrimp dumplings in a rich, creamy coconut broth loaded with fresh ginger, mushrooms, and vibrant herbs. Easily made gluten-free and naturally dairy-free.

Ingredients

Scale
  • 1/2 pound ground pork
  • 1/2 pound raw shrimp, peeled, deveined, and finely chopped
  • 2 green onions, thinly sliced, whites and greens separated
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 24–30 round dumpling wrappers
  • 1 tablespoon coconut oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon brown sugar (or coconut sugar)
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1 red bell pepper, thinly sliced
  • 1 cup baby spinach
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped

Instructions

  1. In a medium bowl, combine the ground pork, chopped shrimp, white parts of the green onions, ginger, garlic, soy sauce, sesame oil, and white pepper. Mix until just combined. Do not overmix.
  2. Keep dumpling wrappers covered with a damp paper towel as you work. Place one wrapper on a clean surface, wet the edges, and add 1 teaspoon of filling to the center. Fold into a half-moon and pinch firmly to seal. Repeat with remaining wrappers and filling.
  3. In a large pot or Dutch oven, heat coconut oil over medium heat. Add ginger and garlic and cook for 1 minute until fragrant.
  4. Pour in the broth and coconut milk. Stir to combine and bring to a gentle simmer. Do not boil.
  5. Stir in the brown sugar and fish sauce. Taste and adjust balance of sweet, salty, and tangy as needed.
  6. Gently lower the dumplings into the simmering soup one at a time. Cook for 4-5 minutes until they float and feel firm when pressed lightly.
  7. Add the mushrooms and red bell pepper. Cook for 2-3 minutes until just tender-crisp.
  8. Turn off the heat. Stir in the lime juice, baby spinach, green onion tops, cilantro, and basil. The spinach will wilt in about 30 seconds. Taste, adjust seasoning, and serve immediately.

Notes

  • Keep dumpling wrappers covered with a damp paper towel while assembling to prevent them from drying out and cracking.
  • Do not overfill dumplings or they may burst during cooking. One teaspoon of filling per wrapper is the right amount.
  • Keep the broth at a gentle simmer, not a rolling boil, to prevent coconut milk from separating.
  • For a spicier soup, add a sliced Thai chili or a dash of sriracha with the ginger and garlic in Step 3.
  • Freeze uncooked dumplings separately on a parchment-lined sheet, then transfer to a freezer bag. Cook from frozen, adding 2-3 extra minutes to cooking time.

Nutrition

Find it online: https://www.benefitiany.com/thai-coconut-dumpling-soup/