The Viral Dumplings Soup: But Stovetop Version
Dumpling Soup (Stovetop Version)
This is the viral dumpling soup, but way less faff. Just one pot, no blender, no drama — just spicy, coconutty broth and dumplings bobbing around in it like little pillows. It's the kind of soup that feels like a hug, especially when you top it with all the crunchy, herby things. Honestly? It’s giving instant comfort.
Ingredients
- 1–2 tablespoons laksa paste
- 1 tablespoon Thai crispy chilli oil (or to taste)
- 1 can coconut milk
- 1 cup water (or more, depending on how brothy you like it)
- Dumplings (fresh or frozen, any kind you like)
- Greens (bok choy, spinach, or whatever’s in the fridge)
- Lime wedges
- Fresh coriander
- Beansprouts (optional but excellent)
Method
- In a medium pot, combine laksa paste, Thai crispy chilli oil, coconut milk, and water. Stir and bring to a simmer.
- Add dumplings, cover with a lid, and let cook for 8 minutes.
- Add your greens, cover again, and cook for 2 more minutes until just wilted.
- Squeeze in fresh lime juice to taste.
- Ladle into bowls and top with coriander, beansprouts, and an extra drizzle of chilli oil if you’re feeling spicy.