Ingredients
Scale
To create this Coconut Lemongrass Dumpling Stew, you’ll need a combination of fresh ingredients and pantry staples. Here’s what you’ll need:
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks lemongrass, chopped finely
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 cup diced carrots
- 1 cup sliced bell peppers
- 1 cup snap peas
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- Salt and pepper to taste
- For the dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup water
Instructions
- Heat vegetable oil in a large pot, sauté onion until translucent, then add garlic, ginger, and lemongrass.
- Pour in vegetable broth and coconut milk, add carrots, bell peppers, and snap peas; bring to a boil and simmer for 15 minutes.
- In a bowl, mix flour, baking powder, and salt; gradually add water to form a soft dough, then roll into 1-inch balls.
- Drop dumpling balls into the stew, cooking for about 10 minutes until fluffy.
- Add soy sauce and lime juice, season with salt and pepper, and serve.
Notes
- Feel free to add other vegetables based on your preference.
- For a spicier kick, add chili flakes or fresh chilies when sautéing the aromatics.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg