Name: Corn, Coconut Milk and Dumpling Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 onion, thinly sliced; 2 garlic cloves, chopped; 2 tbsp fresh ginger, chopped; 5 cups (750 g) frozen corn kernels; 2 tbsp butter; 4 cups (1 litre) chicken broth; 1 can (14 oz/398 ml) coconut milk; 6 cups (140 g) baby spinach; 2 tbsp (30 ml) lime juice; 2 tbsp (30 ml) vegetable oil; 1 1/2 lb (675 g) store-bought frozen dumplings, of your choice; Spicy chili crisp, to taste

Preparation

- In a large pot over medium heat, soften the onion, garlic, ginger and 4 cups (600 g) of the corn kernels in the butter. Season generously with salt and pepper. Add the broth and coconut milk. Bring to a boil. Simmer for 20 minutes or until the onion is very tender.
- In a blender, purée the soup until very smooth. Wash out the pot.
- Strain the soup through a sieve set over the clean pot, pressing with the back of a ladle to extract as much liquid as possible. Compost the residue.
- Add the remaining corn to the pot of soup along with the spinach and lime juice. Mix until the spinach is wilted. Adjust the seasoning. Keep warm.
- Meanwhile, in a large non-stick skillet over medium-high heat, warm half of the oil (1 tbsp/15 ml). Place half of the dumplings in the skillet, keeping a small space between each one. Pour in enough water to come ½ inch (1 cm) up the side of the skillet. Cover the skillet and bring to a boil. Cook for 8 minutes. Remove the lid and cook another 3 minutes or until the water has completely evaporated and the bottoms of the dumplings are starting to brown. Keep warm on a plate. Cook the remaining dumplings in the remaining oil.
- Divide the soup among four bowls. Garnish with the dumplings and chili crisp, to taste.

Corn, Coconut Milk and Dumpling Soup

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO 12" (30 cm) hybrid frypan