Ingredients
Scale
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 stalks fresh lemongrass, bruised and chopped (white part only)
- 1 tablespoon fresh ginger, grated
- 1 red chili, sliced (optional for a bit of heat)
- 4 cups vegetable or chicken broth
- 1 can (13.5 oz) coconut milk (full fat for creaminess, but light can be used)
- 2 cups baby spinach or kale, roughly chopped
- 1 cup shredded cooked chicken or firm tofu (optional)
- Salt and pepper, to taste
- For the dumplings:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or coconut oil
Substitution tips: For a gluten-free version, try a gluten-free flour blend for the dumplings—just be mindful that texture will vary. If fresh lemongrass isn’t available, a teaspoon of lemongrass paste or 1 tablespoon of finely grated lemon zest can brighten the stew nicely. And if you’re vegetarian or vegan, swapping out chicken for tofu or mushrooms works beautifully.
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. This step reminds me of the mornings in my grandma’s kitchen, where the smell of sautéed onions meant something wonderful was on its way.
- Add the garlic, lemongrass, ginger, and sliced chili (if using). Stir frequently for 2-3 minutes until fragrant. The aroma here is intoxicating—bright and fresh with a hint of warmth.
- Pour in the broth and bring the mixture to a gentle boil. Reduce heat and let it simmer for 15 minutes to let the flavors mingle and deepen.
- While the broth simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring just until combined. Don’t overmix; a few lumps are okay. My tip here comes from years of making quick dumplings for my kids—less fuss means more fun at the table.
- Drop spoonfuls of the dumpling batter onto the simmering stew, spacing them evenly. Cover the pot with a lid and cook for 12-15 minutes without lifting the lid. The dumplings should puff up and feel springy when done.
- Stir in the coconut milk and shredded chicken or tofu, cooking for another 5 minutes until everything is heated through and the greens have wilted.
- Season with salt and pepper to taste. I always do a final taste test here, remembering how each pinch of seasoning can turn a good dish into a memorable one.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International