Thai Coconut Dumpling Bowl

Thai Coconut Dumpling Bowl

A Spicy, Creamy Hug in a Bowl (With a Gut-Healing Boost)

There’s something magical about a warm, fragrant bowl of Thai curry broth when the winter chill sets in. Add juicy dumplings, silky coconut milk, a splash of bone broth, crisp veg — and a spoonful of live fermented Kimchi at the end — and you’ve got the ultimate winter comfort meal that feeds more than just your hunger. It feeds your gut too.

At Che Gourmet, we’re all about flavour with function. This bowl blends Southeast Asian heat, probiotic-friendly principles, and convenience — using Frozen dumplings, Bone broth, and your Thai curry paste of choice.

It’s fiery, creamy, slurpy, and satisfying. And the best part? You can whip it up in under 30 minutes.

🌶️ Why You’ll Love This Bowl

  • ✅ Comforting & nourishing: rich in collagen and probiotics from bone broth + kimchi

  • 🥟 Convenient: frozen dumplings go straight into the pot

  • 🥬 Flexible: works with any veggies, curry paste, or noodle base you love

  • 🌱 Gut-friendly: finished with raw, probiotic Che Gourmet kimchi for a live-culture boost

🛒 Ingredients (Serves 2)

For the broth:

  • 1 Tbsp Thai curry paste (red, green, or yellow)

  • 1 tsp coconut or avocado oil

  • 1 cup Bone Broth (Chicken, Beef, or Vegan)

  • 1 cup coconut milk (full-fat)

  • 1–2 tsp fish sauce or soy sauce

  • 1 tsp lime juice or rice vinegar

  • ½ tsp sugar (optional)

For the toppings:

  • 6–8 frozen dumplings (any flavour)

  • 1–2 heads baby bok choy, halved

  • A handful of shimeji or oyster mushrooms

  • ½ cup fresh bean sprouts

  • 2 soft-boiled eggs, halved

  • 1–2 spring onions, sliced

  • Optional: cooked egg noodles or rice noodles

  • ¼ cup Che Gourmet kimchi, added raw just before serving

  • Garnish: fresh coriander, lime wedge, chili oil or flakes

👩🍳 How to Make It

Step 1 – Fry the Paste
In a medium pot, heat oil and fry the curry paste until fragrant (about 1–2 minutes).

Step 2 – Build the Broth
Add in Bone Broth and coconut milk. Stir in fish sauce, lime juice, and sugar if using. Bring it to a gentle boil.

Step 3 – Add the Dumplings
Toss frozen dumplings straight into the bubbling broth. Cover and simmer 6–8 minutes until cooked through.

Step 4 – Blanch the Veggies
Meanwhile, blanch bok choy and mushrooms in salted boiling water for about 1 minute. Drain and set aside.

Step 5 – Assemble the Bowl
Divide noodles into bowls if using. Ladle in broth and dumplings. Add blanched veg, bean sprouts, egg halves, and spring onions.

Step 6 – Add Kimchi
Top each bowl with a spoonful of Che Gourmet kimchi. Adding it raw at the end preserves its gut-loving probiotics while giving your bowl a punch of spice, funk, and crunch.

🔁 Make It Yours

  • Vegan? Use our vegan broth and plant-based dumplings.

  • Extra heat? Stir in chili crisp, fresh chili slices, or gochugaru.

  • Low-carb? Skip the noodles and bulk up on greens.

  • Ferment fanatic? Try layering kimchi and a swirl of Kimchi Mustard on top.

💡 Pro Tip from Che

Always add fermented foods at the end of cooking to preserve their natural live cultures. Your gut will thank you — and so will your tastebuds.

🛍️ Shop the Essentials

Looking to make this bowl at home? We’ve got everything you need:

📸 Show Us Your Bowl!

Did you make this recipe? Tag us on Instagram @chegourmet and use #chegourmetbowls so we can see your creations!

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