Thai coconut & fish dumpling summer bowl

This month’s recipe might seem a little crazy, given it is the height of summer, but having a hot soup in hot weather can actually help you to cool down. On top of that it is a super quick and easy lunch or dinner option for a hot summers day.

There are a number of nutritional highlights featuring in this Thai summer bowl . We have good proteins and omega 3 fats from the fresh fish, antioxidants, minerals and vitamins from the herbs and spices, and the Chinese cabbage and carrots bring a good amount of vitamin A and C, which our skin will be grateful for, especially during the summer. Adding the greens and herbs towards the end of the cooking process helps preserve the vitamins.  If you like a touch of freshness on the side, you can make a cooling papaya salad. It does not only taste delicious , it also delivers some fabulous enzymes to help support digestion.

Thai coconut & fish dumpling summer bowl – Serves 2-3

Ingredients: ( ideally organic)

Thai coconut bowl stock
400ml organic full fat coconut milk
1 cm of fresh ginger- finely chopped or grated
2 small gloves of garlic – finely chopped
1-2 tsp (5-10g) of green Thai curry paste ( with no added sugar, flavourings or colourings)
1/2 tsp (5g) of ground turmeric
200ml vegetable stock
2 spring onions – finely sliced
150g of Chinese cabbage – roughly chopped
2 small carrots- thinly sliced
1 tbsp (15g) of tahini – plus extra for serving
1-2 tsp (5-10g)Tamari sauce
1/2 bunch of coriander- roughly chopped
1 small red chilli- seeds removed & finely sliced

Fish dumplings
250g of fresh pollock, haddock or wild salmon
1 cm of fresh ginger root – finely grated
1/2 tsp (4g) of ground coriander
1 spring onion- roughly chopped
Himalayan or sea salt and freshly ground pepper
1/2 tsp (1g) of coconut flour
2 egg whites ( small organic eggs)
1/2 bunch of coriander- roughly chopped
(Samphire as a salt alternative- for blog only)

Side salad
250g of romaine lettuce
30g of fresh coriander
25g of fresh Thai basil
25g of fresh mint
150g of papaya- cut in small cubes or slices

Ginger & Lime dressing
45ml toasted sesame oil
Juice of small 1 lime
1/2 tsp (5g) of honey
1/2 cm fresh ginger- grated
1 tsp (5g) of Tamari sauce


For the broth, in a tall pot heat up a table spoon of coconut fat from the coconut milk, and saute the garlic, ginger, Thai green curry paste, spices and half of the spring onions over medium heat for about 2-3 minutes. Keep stirring, as to not burn the spices. Next add the remaining coconut milk and hot vegetable stock, and simmer for about 20 minutes.

In the meantime prepare the fish dumplings. Rinse the fish with cold fresh water, pat dry and remove any fish bones. Then simply cut the fish into cubes and place in the food processor.  Add the fresh ginger, ground coriander, spring onions, a pinch of sea salt and black pepper and blend until you get a smooth paste. Now add the coconut flour and egg whites, blend again until well combined. Finally add the fresh coriander, blitz a few more times before forming the dumplings.

The best way to get equally sized dumplings is to use a tablespoon. From each portion into a balls, rolling it with the palms of your hands. It’s best to have a bowl with cold water ready to dampen your hands now and then, as this will make the paste less sticky.

Before cooking the dumplings, season the coconut stock with Tamari sauce, tahini and half the chili, stir well. Then add the Chinese cabbage and carrots. Simmer for 2-3 minutes before dropping in the dumplings along with the half of the chopped coriander. Depending on the size of the dumplings, they will take around 4-5 minutes until they are cooked.You can tell they are done, when they start rising to the top. Once all the dumplings have risen to the top, turn off the heat and leave to sit, covered whilst preparing the salad.

For the salad, simply mix the ingredients for the dressing in a jam-jar and set a side. Then wash lettuce and herbs, roughly chop, place in a salad bowl and mix with the papaya and dressing juct before serving.

Serve the soup garnished with freshly chopped coriander, spring onions, fresh chili, a drizzle of tahini and the salad as a refreshing side. Bon Appetite!.