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Asian Coconut Broth with Dumplings

Asian Coconut Broth with Dumplings

Ingredients

Serves 4

  • 1 x 400g can full fat coconut milk
  • 100ml homemade chicken stock
  • 2 tsp tom yum paste
  • 1 spring onion finely sliced
  • 1tsp tamari soy sauce
  • ¼ tsp turmeric powder
  • 2-3 pak choy, shredded
  • 4 mushrooms sliced
  • 1 red pepper, chopped into chunks
  • handful of coriander to garnish

Dumplings

  • ½ tsp grated root ginger
  • 200g raw prawns
  • 1 egg white
  • 2tsp arrowroot
  • pinch of sea salt and black pepper

A light healthy broth making use of homemade stock and coconut milk. The dumplings can be made with white fish as well as prawns and provides an easy to way to increase your intake of seafood. A great source of protein and omega 3 fats to support brain health

Preparation time:

15 minutes

Cooking time:

15 minutes

Directions:

  1. Make the dumplings – place the ginger, prawns in a food processor a process until finely chopped. Add the egg white, arrowroot and seasoning. Process to combine.
  2. Place the coconut milk, chicken stock in a pan and heat gently. Add the tom yum paste, turmeric, vegetables, tamari and simmer gently.

Using a teaspoon drop the prawn dumpling paste into the soup.  Cook for 5 minutes until the balls rise to the surface.  Spoon into bowls and garnish with some coriander leaves.