Serves 2 Preparation times 15 minutes, Cook time 10 minutes
- 400ml full-fat canned coconut milk
- 100ml chicken stock or bone broth
- 1-2 tsp tom yum paste
- 1/4 tsp ground turmeric
- 1 spring onion, finely sliced
- 1 tsp soy sauce or coconut aminos
- 100g baby spinach leaves, finely shredded
- 1 handful of fresh coriander leaves
- 1 tsp sesame oil
- 200g shelled raw prawns or white fish
- 5mm piece of ginger root, peeled and grated
- 1 spring onion, chopped
- 1 egg white
- 1 tsp arrowroot or cornflour
- sea salt & black pepper
- To make the dumplings, put the prawns/white fish into a food processor with the ginger and spring onion and pulse until finely chopped. Add the egg white and arrowroot/cornflour and season with salt & pepper. Pulse until combined. Form 6 balls out of the mixture (I use an ice cream scoop).
- Heat the coconut milk and stock/bone broth until boiling. Turn the heat down and add the turmeric, tom yum paste, spring onion and soy sauce/coconut aminos. Simmer for 3 minutes.
- Drop the prawn dumplings in and simmer for 2 minutes and flip them and simmer for another 2 minutes. Or wait till the balls rise to the surface of the broth.
- Serve in 2 bowls with a drizzle of sesame oil and a sprinkle of coriander leaves.