Chicken dumpling soup with turmeric and coconut

Chicken dumpling soup with turmeric and coconut is a simple, soulful recipe. This soup is light, silky with the goodness of coconut and turmeric. Turmeric has medicinal properties, and it lends a beautiful golden color to the soup.

The dumplings and bok choy make it filling. I added the noodles because I fell short of dumplings; you can skip them altogether. I feel it is a beautifully balanced soup with the right amount of heat and freshness. With winter approaching, we do need a few easy soup recipes. I did look for fresh dumplings but settled for the frozen ones. You can make them from scratch, but this works for me for now. While making this, all I could think of was the dumpling soup served in tiny momo stalls on the streets in Assam. It is more like a watery, peppery broth with bits of chicken. It comes as a side with the momos. I used to look forward to this. My soup is inspired by it, but I added my tiny twist. I hope you do give this recipe a try.

Preparation time: 5 minutes
Cooking time: 10-15 minutes
Serves: 1-2

Ingredients

• Chicken or lamb dumplings 6-8 (cooked)
• Bok Choy
• Spaghetti 80 gms
• Garlic 3 cloves
• Onion 1
• Ginger 1 tbsp
• Turmeric powder
• Cumin powder
• Chicken broth 1 cup
• Coconut cream 1 tbsp
• Black pepper
• Spring onions
• Sesame seeds

Method

1. Heat a little oil in a pan and add garlic.
2. Once fragrant, add the onion and ginger. When they soften, add the turmeric and cumin powder.
3. Mix and slowly add the chicken broth. Gently bring it to a boil.
4. Please turn off the heat and let it cool down before you blend. Pass the contents through a sieve. Return to the pan with a bit of water, coconut cream, and Bok Choy.
5. Serve warm with cooked dumplings and noodles. 
6. Garnish with spring onions and sesame seeds.