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
- 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
- Heat a little oil in a pan and add garlic.
- Once fragrant, add the onion and ginger. When they soften, add the turmeric and cumin powder.
- Mix and slowly add the chicken broth. Gently bring it to a boil.
- 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.
- Serve warm with cooked dumplings and noodles.
- Garnish with spring onions and sesame seeds.