Golden Dumpling Soup
Golden Dumpling Soup
Ingredients
For the Aromatics and Broth Base
- 2 tablespoons fresh ginger, grated
- 2 tablespoons garlic, grated
- 1 tablespoon avocado oil
- 1 teaspoon turmeric powder
- 4 cups water
- 1 can full-fat coconut milk, (13.5 ounce)
- 1 tablespoon Better Than Bouillon, or homemade chicken stock concentrate
For the Vegetables and Noodles
- 2 cups Napa cabbage, finely sliced
- 1 red bell pepper, finely sliced
- 4 spring onions, finely sliced, divided
- 2 cups chard, chopped
- 4 ounces rice noodles
For the Dumplings and Seasoning
- 12 pre-cooked dumplings, frozen or leftover
- 1 teaspoon fish sauce, optional
- 1 lime, juiced
- 1 tablespoon chili oil, plus more for serving
For Garnish
- 4 radish, finely sliced
- 1 spring onions, finely sliced, remaining portion
Instructions
- 1
Heat the avocado oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
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.
⏱️ 2 min
- 3
Stir in the turmeric powder and continue to fry for another 2 minutes to bloom its flavor.
⏱️ 2 min
- 4
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.
⏱️ 5 min
- 5
Add about half of the finely sliced spring onions to the simmering broth.
⏱️ 1 min
- 6
Add the rice noodles to the broth and cook for 2-3 minutes, or according to package directions, until they begin to soften.
⏱️ 3 min
- 7
Halfway through the noodle cooking time (after about 1-2 minutes), add the finely sliced Napa cabbage to the pot.
⏱️ 1 min
- 8
If using, stir in the fish sauce.
⏱️ 1 min
- 9
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.
⏱️ 5 min
- 10
Reduce the heat to low and stir in the chopped chard. Cook for 1-2 minutes until the chard is slightly wilted.
⏱️ 2 min
- 11
Remove the pot from the heat. Squeeze in the fresh lime juice and drizzle with chili oil. Stir gently to combine.
⏱️ 1 min
- 12
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Dumpling Soup
Ingredients
For the Aromatics and Broth Base
- 2 tablespoons fresh ginger, grated
- 2 tablespoons garlic, grated
- 1 tablespoon avocado oil
- 1 teaspoon turmeric powder
- 4 cups water
- 1 can full-fat coconut milk, (13.5 ounce)
- 1 tablespoon Better Than Bouillon, or homemade chicken stock concentrate
For the Vegetables and Noodles
- 2 cups Napa cabbage, finely sliced
- 1 red bell pepper, finely sliced
- 4 spring onions, finely sliced, divided
- 2 cups chard, chopped
- 4 ounces rice noodles
For the Dumplings and Seasoning
- 12 pre-cooked dumplings, frozen or leftover
- 1 teaspoon fish sauce, optional
- 1 lime, juiced
- 1 tablespoon chili oil, plus more for serving
For Garnish
- 4 radish, finely sliced
- 1 spring onions, finely sliced, remaining portion
Instructions
- 1
Heat the avocado oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
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.
⏱️ 2 min - 3
Stir in the turmeric powder and continue to fry for another 2 minutes to bloom its flavor.
⏱️ 2 min - 4
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.
⏱️ 5 min - 5
Add about half of the finely sliced spring onions to the simmering broth.
⏱️ 1 min - 6
Add the rice noodles to the broth and cook for 2-3 minutes, or according to package directions, until they begin to soften.
⏱️ 3 min - 7
Halfway through the noodle cooking time (after about 1-2 minutes), add the finely sliced Napa cabbage to the pot.
⏱️ 1 min - 8
If using, stir in the fish sauce.
⏱️ 1 min - 9
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.
⏱️ 5 min - 10
Reduce the heat to low and stir in the chopped chard. Cook for 1-2 minutes until the chard is slightly wilted.
⏱️ 2 min - 11
Remove the pot from the heat. Squeeze in the fresh lime juice and drizzle with chili oil. Stir gently to combine.
⏱️ 1 min - 12
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.
⏱️ 2 min