Coconut Dumpling Soup
A quick and easy soup with crispy dumplings, shiitake mushrooms, spinach, and a creamy coconut broth, ready in 10 minutes.
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Nutrition Facts
EstimatedPer serving
Calories
445 cal
Protein
28 g
Carbs
30 g
Fat
24 g
Fiber
5 g
Zest Score
A delicious and highly practical weeknight one-pot soup, but plan on 20 to 25 minutes rather than the advertised 10.
Ingredients
- 26 pieces Chicken & Vegetable Mini Wonton Dumplings
- 2 teaspoons Red Curry Paste
- 1 teaspoon Sesame Seed Oil
- 1 cup Lite coconut milk
- 1 cup Shiitake mushrooms
- 2 1/2 cups Baby spinach
- 2 1/2 cups Beef Bone Broth
- 2 pieces Soft boiled eggs
- 1 tablespoon Garlic, chopped
- 2 tablespoons Soy Sauce
- 1 tablespoon Ginger, chopped
- Fresh cilantro (optional topping)
- Chives (optional topping)
Instructions
- 1
Add 26 pieces of Chicken & Vegetable Mini Wonton Dumplings to a pan and lightly mist with olive oil. Cook until they get a little crispy-crunch on them.
3 min - 2
Add shiitake mushrooms, chopped ginger, and chopped garlic. Cook for about 60 seconds.
1 min - 3
Add 2.5 cups of beef bone broth and 1 cup of lite coconut milk. Add 2 tablespoons of soy sauce, 2 teaspoons of red curry paste, and 1 teaspoon of sesame seed oil. Stir to combine.
2 min - 4
Wilt in the baby spinach until just softened.
1 min - 5
Serve each bowl with a soft-boiled egg and optional toppings of fresh cilantro and chives.
1 min
Community Notes
From 52 comments
Re: User said 'Not a soup fan, but this does sound yummy 😋'
It’s so goood you have to try this one!!
Tips
- Add a squeeze of lime on top for brightness.
The video received overwhelmingly positive feedback, with many viewers expressing excitement to try the recipe and appreciation for the creator's effort despite being sick.