Coconut Dumpling Soup

About This Recipe

Coconut dumpling soup is a warming one-pot meal that brings together thick flour dumplings, ground provisions like yam and dasheen, and a fragrant coconut milk broth. It is the kind of restorative meal that Vincentians reach for on rainy evenings or after a long day.

Ingredients

Serves 4

• 1½ cupsall-purpose flour
• 300 gyam or dasheen, cubed
• 400 mlcoconut milk
• 3 cupsvegetable stock
• 1 wholeonion, sliced
• 2 sprigsfresh thyme

Instructions

1. 1

   Make dumplings

   Mix flour with a pinch of salt and enough water (about ½ cup) to form a stiff dough. Roll into small logs and flatten slightly.

2. 2

   Start the broth

   Bring vegetable stock, coconut milk, onion, and thyme to a boil.

3. 3

   Add provisions

   Add yam or dasheen and cook 10 minutes.

4. 4

   Cook dumplings

   Drop dumplings into the simmering soup and cook 15 minutes until cooked through and broth has thickened slightly.

Variations

• •

  Add salt fish or chicken for protein.

• •

  Use sweet potato instead of yam.

Storage

Refrigerate up to 2 days. Dumplings absorb broth; add water when reheating.

Frequently Asked Questions