Inspired by the classic Thai Tom Yum Soup, this dish consists of soup dumplings cooked in bold, spicy, and tangy flavors. It’s packed with fresh ingredients like lemongrass, Thai chili pepper, and kaffir lime leaves, making it my go-to comfort food with tons of flavor!
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If you like soup dumplings, check out SOUP DUMPLINGS IN SPICY MISO SAUCE and SOUP DUMPLINGS IN SESAME PEANUT SAUCE.
This dish is inspired by my Thai mother-in-law, who taught me how to make delicious Thai food. She told me that the most popular version of tom yum soup is made with shrimp. For the simplicity of this dish, I chose to use store-bought chicken broth to make the soup. I reduced the soup into a thick sauce-like consistency, which surprisingly goes really well with the soup dumplings!
WHAT IS TOM YUM?
“Tom” means “boil,” and “Yum” means “mixed” in Thai. Tom Yum soup is a popular Thai dish known for its spicy, tangy, and aromatic broth. Tom Yum soup contains 3 key ingredients: lemongrass, galangal, and kaffir lime leaves. Packed with herbs, spices, and fresh ingredients, it is a comforting and satisfying soup that perfectly balances heat and its powerful flavors.
WATCH SOUP DUMPLINGS IN TOM YUM SAUCE RECIPE VIDEO BELOW:
INGREDIENTS:
- Frozen Soup Dumplings
- Chicken Stock
- Lemongrass
- Galangal
- Thai Chili (or bird’s eye chili)
- Kaffir Lime Leaves
- Thai Chili Paste
- Fish Sauce
- Lime
- Cilantro (for garnish)
HOW TO MAKE TOM YUM SAUCE
Prepare the Aromatics
Start by prepping the lemongrass, kaffir lime leaves, galangal, and Thai chili peppers.
For lemongrass, start by smashing the stalk with the side of a knife to release the aroma Chop the top half of the lemongrass off and save the bottom half for the broth. The bottom half of the stalk is where the bold flavors are. Cut into 1-2 inch pieces.
Slice galangal into thin slices, and smash the Thai Chili peppers until broken.
Make the Tom Yum Broth
In a pot, add chicken broth, lemongrass, galangal, Thai chili pepper, and kaffir lime leaves. Bring the broth to a boil, then lower the heat to a simmer. Let it simmer for about 10-15 minutes, allowing the flavors to infuse.
Next, stir in Thai chili paste and fish sauce. Continue simmering until the paste dissolves.
Add Frozen Soup Dumplings
Add 8-10 frozen soup dumplings to the sauce. The number of dumplings depend on the size of your pot. Make sure to leave some space in between the dumplings.
Cover the pot with a lid. Cook for about 12 minutes, or until the frozen dumplings are cooked through. Remove the lid and turn off the heat.
Garnish and Serve
Squeeze some lime juice into the broth, and garnish with cilantro. Serve hot and enjoy!
OTHER RECIPES YOU MAY ENJOY:
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Soup Dumplings in Tom Yum Sauce
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 1–2 servings 1x
Description
Inspired by the classic Thai Tom Yum Soup, this dish consists of soup dumplings cooked in bold, spicy, and tangy flavors. It’s packed with fresh ingredients like lemongrass, Thai chili pepper, and kaffir lime leaves, making it my go-to comfort food with tons of flavor!
Ingredients
- 8–10 frozen soup dumplings
- 1 1/2 cup chicken stock
- 1 stalk lemon grass (use only the bottom half)
- 4 slices galangal
- 3–4 Thai Chili
- 3 Kaffir lime leaves
- 1 tbsp Thai chili paste
- 1 tsp fish sauce
- 1/2 lime
- Cilantro (for garnish)
Instructions
- Prep the Aromatics: Smashing the lemon grass stalk with the side of a knife to release the aroma, and then cut into 1-2 inch pieces. Slice galangal into thin slices, and smash the Thai Chili peppers until broken.
- In a pot, add chicken stock, lemon grass, galangal, Thai Chili, and Kaffir lime leaves. Bring the broth to a boil, then lower the heat to a simmer. Let it simmer for about 10-15 minutes, allowing the flavors to infuse. Then stir in Thai chili paste and fish sauce. Continue simmering until the paste dissolves.
- Add 8-10 frozen soup dumplings to the sauce. The number of dumplings depend on the size of your pot. Make sure to leave some space in between the dumplings. Cover the pot with a lid. Cook for about 12 minutes, or until the frozen dumplings are cooked through. Remove the lid and turn off the heat.
- Squeeze some lime juice into the broth, and garnish with cilantro. Serve hot and enjoy!
Notes
*Lemongrass, galangal, and kaffir lime leaves are traditionally left in the soup for garnish and flavor. They are not meant to be eaten. Once the sauce is done cooking, you can choose to take them out.
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