If you’re still recovering from Thanksgiving Day indulgences, this easy Golden Dumpling Soup is just what you need to get back on track in a pinch. We added turmeric, a powerful spice known for its anti-inflammatory and antioxidants benefits, into simmering vegetable broth for a smooth and calming canvas for store-bought dumplings. Though we opted for veggie gyoza, feel free to substitute with any variety.
Ingredients:
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1/4 c. chopped red onions
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2 garlic gloves, peeled and finely chopped
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knob of ginger, finely minced
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2 tsp ground turmeric
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12 oz box of vegetable broth
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1 14 oz can of coconut milk (we love this brand)
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1-2 tbsp. fish sauce (optional, fish sauce adds an umami flavor but feel free to leave out to keep this vegan or substitute with mushroom powder)
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1.5 tsp. chili flakes
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Sesame Oil
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3-4 leaves of bok choy, 4-5 heads of baby bok choy, or a handful of lacinato or green kale
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1 pack of frozen dumplings (we always have Trader Joe’s Thai Vegetable Gyoza Dumplings stocked in the freezer)
Directions:
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In a dutch oven or heavy bottom pan, sauté onions, garlic, and ginger in olive oil over medium heat. Add turmeric and cook until mixture is soften.
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Add vegetable broth, then bring to a boil. Pour in can of coconut milk, a few dashes of fish sauce, chili flakes, and sesame oil. Then, bring heat down to a rolling simmer and stir until mixed well.
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Add bok choy and frozen dumplings into soup and cook for 2-3 minutes, or until tender. Serve immediately.
A product designer with over a decade of experience in branding, digital products, and small businesses, Juley oversees the visual identity, marketing, and long-term strategy of Femme Next Door.
On any given day, Juley can be found messing something up in the kitchen, wondering “what ifs” and “why nots,” toting a baguette, managing her neurosis, or watching cooking shows. She’s proudly from Louisiana but now lives in Seattle with her high school sweetheart and their two young children.
