Thai Coconut Dumpling Hearty Soup (Printable Version)

Comforting aromatic soup with tender coconut dumplings, fresh vegetables, and fragrant Thai-spiced broth

# What You'll Need:

→ For the Coconut Dumplings

01 - 1 cup all-purpose flour
02 - 1/2 cup coconut milk
03 - 1/4 cup water (as needed)
04 - 1/4 teaspoon salt
05 - 1 teaspoon sugar
06 - 1 tablespoon finely chopped cilantro
07 - 1 tablespoon finely chopped scallions

→ For the Soup

08 - 1 tablespoon vegetable oil
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 red chili, finely sliced (optional)
12 - 1 stalk lemongrass, bruised and cut into 3-inch pieces
13 - 4 cups vegetable broth
14 - 1 can (14 oz) coconut milk
15 - 1 cup mushrooms, sliced
16 - 1 cup baby bok choy or spinach, chopped
17 - 1/2 cup carrots, thinly sliced
18 - 1 red bell pepper, thinly sliced
19 - 2 tablespoons soy sauce
20 - 1 tablespoon lime juice
21 - 1 teaspoon brown sugar
22 - Salt and pepper to taste

→ For Garnish

23 - Fresh cilantro leaves
24 - Lime wedges
25 - Sliced red chili (optional)

# How To Make:

01 - Mix flour, coconut milk, salt, sugar, cilantro, and scallions in a bowl. Gradually add water while mixing until a soft dough forms. Roll into 1-inch diameter balls and set aside.
02 - Heat vegetable oil in a large pot over medium heat. Add minced garlic, grated ginger, and sliced red chili. Sauté for 1–2 minutes until fragrant.
03 - Add bruised lemongrass pieces and vegetable broth to the pot. Bring to a gentle boil.
04 - Carefully drop coconut dumplings into the simmering broth. Cook for 10–12 minutes until dumplings float and are cooked through.
05 - Stir in coconut milk, mushrooms, carrots, bell pepper, and bok choy or spinach. Add soy sauce, lime juice, and brown sugar. Simmer gently for 8–10 minutes until vegetables are just tender.
06 - Taste and adjust seasoning with salt and pepper. Remove lemongrass pieces from the pot.
07 - Ladle soup into bowls, ensuring each serving contains several dumplings and plenty of vegetables.
08 - Top each bowl with fresh cilantro leaves, lime wedges, and extra sliced chili if desired. Serve hot.

# Expert Advice:

01 -
  • The dumplings have this incredible soft, pillowy texture that soaks up all the fragrant broth while still holding their shape
  • It hits every flavor note, creamy, tangy, slightly spicy, and deeply comforting in a way that makes you want to curl up with the bowl
  • Everything cooks in one pot, so you get maximum flavor with minimal cleanup
02 -
  • Don't overwork the dumpling dough or they'll become tough and chewy instead of tender
  • The dumplings will continue to cook slightly in the hot broth even after you add the vegetables, so don't worry if they seem slightly underdone when they float
  • Lemongrass can be fibrous and unpleasant to bite into, so make sure to remove all pieces before serving
  • Coconut milk can separate if boiled too vigorously, so keep the broth at a gentle simmer once you add it
03 -
  • If you can't find fresh lemongrass, paste works but use half the amount since it's more concentrated
  • Warm your coconut milk slightly before adding it to prevent it from curdling when it hits the hot broth
  • Make the dumplings ahead and refrigerate them on a baking sheet, they'll hold their shape better if slightly chilled before cooking

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