This Shrimp and Pork Dumpling Noodle Soup recipe looks a bit daunting given the long list of ingredients. But I promise – the actual ‘cooking’ is a breeze and the taste is so savoury it’s worth it!
This Shrimp and Pork Dumpling Noodle Soup is my favourite paleo recipe so far. Even my husband, who doesn’t love Asian noodle soups, gave it a huge thumbs up and said it was so good he felt like he was cheating on paleo. I cannot wait to make this for my mother, who continues to give me the stink eye when I tell her that the paleo diet doesn’t allow for rice or noodles. Unfortunately, I’ll wait until after she finishes the third bowl of this soup to let her know that it’s a paleo-friendly meal.
Scrumptious Shrimp and Pork Dumpling Noodle Soup
This shrimp and pork dumpling noodle soup is an Asian soup you must have when you like dumplings and noodles at the same time. Check out the easy recipe here.
Ingredients
Dumplings Ingredients
1 pound ground pork (minced pork)
1 pound shrimp (prawn) - ground
1 medium egg
½ tablespoon ginger
1 teaspoon salt
1 teaspoon ground black pepper
Soup Broth Ingredients
4 ½ pints chicken stock (chicken broth or chicken bouillon) - organic- ½ tablespoon ginger - minced
1 teaspoon garlic - minced- 1 tablespoon dried onion - chopped
1 sprig green onions (scallions or green shallots) - chopped
2 teaspoons fish sauce- 7 ounces coconut water
⅓ cup cilantro - coarsely chopped
1 tablespoon sesame oil- 1 small star anise
- 2 bags kelp noodles
3 cups spinach- 4 cups napa cabbage
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- In a large pot, boil the chicken broth. Reduce heat to medium and add all of the broth ingredients except the star anise, kelp noodles, spinach and cabbage. Stir lightly. After 5 minutes, drop in 1 star anise.
- Once all the other broth ingredients are together, wash your kelp noodles and add them to the soup. Leave on medium heat, stirring occasionally.
- Combine the ground pork and ground shrimp with one egg, minced ginger, salt and pepper for the dumplings. Hand mix thoroughly.
- Take a large spoon, scoop out a dumpling-sized ball, and place it in the broth. That’s it! Cover the pot and reduce heat to low-medium once you spoon all of the shrimp/pork dumplings and add it to the broth; cover the pot and lower heat to low-medium. The dumplings will cook fairly quickly, but it’s nice to let all flavours blend. Stir occasionally.
- About 5 to 10 minutes before serving, put the spinach and napa cabbage since they cook instantly in the broth, and you want the cabbage to have a little bit of crunch when you eat it.
- Feel free to add any vegetables you want. This could be served immediately, or you can freeze the broth and reheat it whenever you want.
Nutrition
Calories: 342kcalCarbohydrates: 7gProtein: 33gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 211mgSodium: 2444mgPotassium: 825mgFiber: 2gSugar: 4gVitamin A: 1704IUVitamin C: 21mgCalcium: 150mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
