Thai coconut soup with dumplings.

Tom Kha is a classic Thai soup. My version has seafood dumpling, but no gluten. Loaded with vegetables and a hint of red curry, the Coconut soup comes together in just 30 minutes. I use shrimps and a white fish, and the result is as satisfying as it is delicious, also gluten and dairy free, both.

  • DifficultyEasy
  • CostExpensive
  • Preparation time30 Minutes
  • Cooking time30 Minutes
  • Serving4 at 1 cup each
  • Cooking methodStove
  • CuisineThai

Ingredients

For the soup

tablespoons coconut oil
1/2 onion (diced)
2 garlic cloves (large)
1 tablespoon freshly grated ginger
1 tablespoon lemongrass (pulp or paste)
2 teaspoons red curry paste (optional)
1 (14 oz) can of Coconut Milk (full fat)
11/2 cup broth (chicken or fish)
1/2 lime (juiced~about 2 T)
2 green onions (sliced thin)
1/3 cup cilantro (chopped)
1 tablespoon coconut sugar
1 tablespoon fish sauce
1/4 cup sherry wine (optional)

DUMPLINGS

8 ounces white firm fish (such as Cod)
1 tablespoon dry shallots
3 tablespoons herbs, minced (such as Parsley, Cilantro, Thai basil)
8 ounces shrimps (raw, peeled and deveined)
4 tablespoons panko (breadcrumbs)
1 egg white
1 teaspoon ginger (grated)

Tools

~Blender

~Food Processor

Steps

Prepare the soup

Build the aroma:

1~Melt the coconut oil with the onion and sauté for about 5 minutes until fragrant. Add the minced garlic and cook a few more minutes, then deglaze with sherry.

2~Mix in the red curry and sugar and let it cook until very fragrant.

3~ Pour the coconut milk, broth into the pan, followed by the ginger, lemongrass, fish sauce, lime, green onions, cilantro.

4~Lower the simmer and cook about 20 minute while you prepare the dumplings.

For the dumplings:

In the bowl of a food processor fitted with a metal blade, pulse white fish until it flakes apart. After that, add the shrimps and pulse until coarsely chopped. Incorporate all the remaining ingredients until you get a cohesive mass.

With OILED HANDS form balls of about 1 Tbs with the fish mixture.

Subsequently, place them onto a waxed paper or foil lined sheet.

Place the warm Thai soup into a blender and process until silky smooth.

Finally, bring the TomKha back to a simmer over high heat, then drop the dumplings and reduce the heat.

Cook Thai soup and the dumplings for about 7 to 10 more minutes. Ladle the Tom Kha into 4 cup sized bowls and garnish with cilantro and lime.

Serve hot.

Because of the fish components, the soup should be consumed the same day it’s cooked or the following.

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