Food & Wine
Tomato and coconut soup with fish dumplings
Perfect for cooler parts of the year, this tomato and coconut soup with fish dumplings is a hearty, tasty soup that will be a hit around the dinner table.
Serves: 4 to 6
Ingredients:
Dumplings
- 400g firm white fish
- 1 egg white
- 1 teaspoon toasted cumin seeds
- 1 teaspoon finely chopped ginger
- 1/2 cup coriander leaves and stalks
- 1/2 teaspoon salt
Soup
- 3 tablespoons
- Peanut oil
- 5 cloves garlic, finely chopped
- 3 tablespoons finely chopped ginger
- 1 onion, finely chopped
- 1 small cinnamon quill
- 1 teaspoon ground turmeric
- 2 red chillies (or to taste), finely sliced
- 1 teaspoon sugar
- 400g Italian tomatoes in juice, puréed
- 400mls coconut cream
- 1 cup long grain white rice
- 3 tablespoons lime juice
- Salt
- Coriander leaves for garnish
Method:
- To being, put the dumpling ingredients into a food processor and purée until smooth.
- Remove to a bowl and set aside.
- Heat the peanut oil over a moderate heat in a saucepan.
- Add garlic, ginger, onion, cinnamon, turmeric, chillies and sugar.
- Sauté without browning until the onion is completely soft.
- Add the tomatoes, coconut cream and rice and bring to the boil.
- Add tablespoon-sized portions of the dumpling mix to the soup and simmer for five minutes until the dumplings are cooked.
- Add the lime juice, taste, and season with salt.
Doesn’t this recipe sound amazing! Have you ever tried a dish like this?
Let us know in the comments!
Written by Ray McVinnie. First appeared on Stuff.co.nz.
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