As the weather turns colder, what’s more comforting than chicken and dumplings?
There are two issues when you’re making chicken and dumplings at home:
- Sometimes it can be a bit bland.
- Heavy cream. And lots of it.
I saw Katie Lee on The Kitchen making chicken and dumplings and I watched her use a whole cup of cream, and that’s not counting what she used for the dumplings. I prefer my creamy dishes to be served from a restaurant, where I can remain ignorant how much cream is in it. At home, I always want to substitute something lighter without sacrificing the creaminess or thickness that heavy cream provides.
Thank goodness for unsweetened coconut milk.
Coconut milk is such a wonderful alternative with a really similar texture as cream…and it’s only 45 calories for 1 cup. Compare that with the 821 calories in 1 cup of heavy cream. I’d rather save the 776 calories for wine and/or ice cream, thank you. However, it is sweeter than heavy cream and it does have a coconut flavor to it. I knew I definitely wanted to substitute the heavy cream for coconut milk for this dish, but I thought it might taste a bit off if I tried to make it the more traditional way. Then I thought of doing a coconut curry, which I realized would be great with coconut milk AND keep the dish from being bland. It’s pretty hard to make a bland curry 🙂
This dish comes together quickly and makes great leftovers. I’ve been obsessed with bone in rotisserie chicken breast. While I like dark meat, just the chicken breast is even easier to shred for a quick weeknight meal. It’s got a ton of flavor and subtle heat that can be amplified with adding sriracha to accommodate everyone’s spice tolerances.
- 2 large eggs
- 1 cup plus ½ cup unsweetened coconut milk, separated
- 1½ cups flour plus 2 tbsp flour, separated
- 2 tsp salt
- 2 tsp baking powder
- 1 tbsp coconut oil
- ½ cup white onion, chopped
- 2 tbsp Thai red curry paste
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups chicken stock
- 1 cup plus ¼ cup water, separated
- ¼ tsp fish oil
- 2 cups shredded cooked chicken (I used rotisserie)
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 1 lime cut into wedges
- basil, cut into ribbons for garnish
- sriracha for garnish
- In a medium bowl, whisk together eggs and ½ cup coconut milk.
- In another medium bowl, sift together 1½ cup flour, baking powder and salt.
- Pour dry ingredients into wet ingredients, stirring until combined but not over mixing.
- In a small bowl, mix together 2 tbsp flour and ¼ cup water to create a slurry.
- In a large pot, add coconut oil on medium heat. Add the onions and cook until soft, around 3 minutes. Add the red Thai curry paste, garlic and ginger and cook for 1 minute.
- Add chicken stock, 1 cup water, 1 cup coconut milk and ¼ tsp fish sauce and bring to a boil.
- Whisk in the slurry, then add the chicken, red bell pepper, carrots and sugar snap peas. Salt to taste.
- Drop 2 tbsp scoops of dumpling batter while it's boiling into the soup. Reduce to a simmer and cook uncovered for 10 minutes, then cover for the final 10 minutes.
- Serve with sriracha, basil and lime wedges.