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Chicken Dumpling Coconut Soup Recipe

Chicken Dumpling Coconut Soup recipe


This is a warm, creamy soup with chicken dumplings, coconut, and veggies. It's a little spicy and very yummy. You cook it all in one pot. It's good for dinner and makes you feel cozy.


1 Tbsp Olive Oil
1 Tbsp Ginger, minced
1 Red Chilli, finely chopped
1 Tbsp Lemongrass, minced
200 g Sugar Snap Peas, trimmed
400 ml Chicken Broth
400 ml Coconut Milk
2 Tbsp Soy Sauce
200 g Button Mushrooms, sliced
1 Lime, juiced
1 handful Fresh Basil Leaves
12 Chicken Dumplings, frozen
Salt, to taste


Heat 1 Tbsp of olive oil in a large pot over medium heat.
Add 1 Tbsp of minced ginger and 1 finely chopped red chilli to the pot. Cook for 1 minute until fragrant.
Stir in 1 Tbsp of minced lemongrass and cook for another 30 seconds.
Pour in 400 ml of chicken broth and 400 ml of coconut milk to the pot, then add 2 Tbsp of soy sauce. Bring the mixture to a simmer.
Add 200 g of sliced button mushrooms to the pot and cook for 5 minutes.
Add 200 g of trimmed sugar snap peas and 12 frozen chicken dumplings to the pot. Simmer for 5 more minutes, or until the dumplings are cooked through.
Stir in the juice of 1 lime and a handful of fresh basil leaves. Season with salt to taste.
Serve the soup hot, garnished with additional basil leaves if desired.

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