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.
Shrimp and Pork Dumpling Noodle SoupPrint Recipe
- Dumplings Ingredients
- 1 pound of ground pork
- 1 pound of ground shrimp
- 1 egg
- 1/2 tablespoon of ginger
- Soup Broth Ingredients
- 4 1/2 pints of organic chicken broth
- 1/2 tablespoon of minced ginger
- 1 teaspoon of minced garlic
- 1 tablespoon of dried chopped onion
- 1 green onion, chopped
- 2 teaspoons of fish sauce
- 7 ounces of coconut water
- 1/3 cup of cilantro, coarsely chopped
- 1 tablespoon of sesame oil
- 1 star anise
- 2 bags of kelp noodles
- 3 cups of spinach
- 4 cups of napa cabbage
- 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.