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Heat the avocado oil in a large pot or Dutch oven over medium heat.

Add the grated ginger and garlic to the hot oil and gently fry for 1-2 minutes until fragrant, being careful not to burn them.

Stir in the turmeric powder and continue to fry for another 2 minutes to bloom its flavor.

Pour in the water and coconut milk. Stir in the Better Than Bouillon (or chicken stock concentrate) until fully dissolved. Bring the broth to a gentle simmer.

Add about half of the finely sliced spring onions to the simmering broth.

Add the rice noodles to the broth and cook for 2-3 minutes, or according to package directions, until they begin to soften.

Halfway through the noodle cooking time (after about 1-2 minutes), add the finely sliced Napa cabbage to the pot.

If using, stir in the fish sauce.

Add the sliced red bell pepper and pre-cooked dumplings to the soup. Continue to simmer until the dumplings are heated through and the noodles are tender.

Reduce the heat to low and stir in the chopped chard. Cook for 1-2 minutes until the chard is slightly wilted.

Remove the pot from the heat. Squeeze in the fresh lime juice and drizzle with chili oil. Stir gently to combine.

Ladle the Golden Dumpling Soup into individual bowls. Garnish each serving with finely sliced radish and the remaining spring onions. Add more chili oil if a spicier kick is desired.


Heat the avocado oil in a large pot or Dutch oven over medium heat.

Add the grated ginger and garlic to the hot oil and gently fry for 1-2 minutes until fragrant, being careful not to burn them.

Stir in the turmeric powder and continue to fry for another 2 minutes to bloom its flavor.

Pour in the water and coconut milk. Stir in the Better Than Bouillon (or chicken stock concentrate) until fully dissolved. Bring the broth to a gentle simmer.

Add about half of the finely sliced spring onions to the simmering broth.

Add the rice noodles to the broth and cook for 2-3 minutes, or according to package directions, until they begin to soften.

Halfway through the noodle cooking time (after about 1-2 minutes), add the finely sliced Napa cabbage to the pot.

If using, stir in the fish sauce.

Add the sliced red bell pepper and pre-cooked dumplings to the soup. Continue to simmer until the dumplings are heated through and the noodles are tender.

Reduce the heat to low and stir in the chopped chard. Cook for 1-2 minutes until the chard is slightly wilted.

Remove the pot from the heat. Squeeze in the fresh lime juice and drizzle with chili oil. Stir gently to combine.

Ladle the Golden Dumpling Soup into individual bowls. Garnish each serving with finely sliced radish and the remaining spring onions. Add more chili oil if a spicier kick is desired.
