What type of frozen dumplings work best for this soup?

Any frozen yum cha or dim sum style dumplings work well—pork, prawn, chicken, or vegetable. Steamed-style dumplings (har gow, siu mai) hold up best in broth. Avoid potstickers or gyoza as their thicker wrappers can become too soft. Find them in the frozen section of Asian grocers or well-stocked supermarkets.

What is the difference between consomme and regular stock?

Consomme is clarified stock that's been filtered to remove impurities, resulting in a crystal-clear, more refined broth. It's more concentrated in flavor and gives the soup an elegant, restaurant-quality appearance. If unavailable, use a good-quality chicken stock—the taste will be similar, just not as visually clear.

Can I add noodles to make this soup more filling?

Yes, egg noodles or rice noodles make excellent additions. Cook them separately according to package directions, then divide among bowls before ladling in the soup. This prevents the noodles from absorbing too much broth and becoming soggy.

Why do my vegetables become too soft in the soup?

Vegetables should be added at the very end and cooked for only 2-3 minutes. They continue cooking in the residual heat after serving, so aim for crisp-tender rather than fully soft. The wombok should be just wilted, asparagus bright green, and snow peas still slightly crunchy.

Can I make this soup ahead of time?

The broth can be prepared ahead, but for best results, cook the prawns, dumplings, and vegetables fresh when ready to serve. Overcooked prawns become rubbery and vegetables lose their crunch. Reheat the broth, then add the remaining ingredients for a quick final assembly.

Prawn Soup with Dumplings - Quick Asian Soup

This prawn soup with dumplings is a weeknight hero—a restaurant-quality Asian soup on the table in just 30 minutes. By using frozen yum cha dumplings and chicken consomme, you skip the labor-intensive steps while keeping all the flavor. The result is a light yet satisfying bowl packed with succulent prawns, pillowy dumplings, and crisp vegetables.

It's the kind of meal that makes you wonder why you ever ordered takeaway. The ginger-infused broth warms from within, the prawns curl perfectly pink, and those dumplings absorb just enough broth to become little flavor bombs.

The Magic of Frozen Dumplings

Frozen dim sum and yum cha dumplings are one of the best pantry shortcuts available. They're made using traditional methods, then flash-frozen to preserve quality. Unlike making dumplings from scratch (a multi-hour project), frozen ones cook directly in the broth in minutes.

The key is choosing the right style. Steamed dumplings like har gow (prawn), siu mai (pork), or vegetable dumplings have thin, delicate wrappers that hold up well in soup without becoming soggy. Avoid potstickers or gyoza—their thicker wrappers designed for pan-frying can become too soft in broth.

Consomme vs. Stock: Does It Matter?

Consomme is stock that's been clarified through a process involving egg whites, which trap impurities and create a crystal-clear liquid. The result is more refined and concentrated than regular stock. For this soup, where the broth is the star, consomme creates an elegant, restaurant-quality presentation.

That said, a good-quality chicken stock works perfectly well. The flavor will be similar—just not quite as visually stunning. Avoid heavily salted or low-quality stocks that can make the soup taste artificial.

Fresh Ginger: Non-Negotiable

Fresh ginger is essential here—dried ginger powder cannot replicate its bright, sharp heat and aromatic quality. Look for ginger with smooth, taut skin; wrinkled ginger is old and has lost its punch. Grate it finely so it disperses throughout the broth rather than sitting in chunks.

The Vegetable Technique

The vegetables in this soup should be crisp-tender, not soft and mushy. This requires adding them at the very end and cooking just until the wombok barely wilts and the asparagus turns bright green—about 2-3 minutes maximum.

Cut everything uniformly: matchstick carrots, diagonal asparagus, shredded snow peas. This ensures even cooking and creates an elegant presentation. The vegetables will continue cooking slightly in the hot broth after serving, so err on the side of underdone.

Building Layers of Flavor

Despite its simplicity, this soup builds complex flavor through layering. The sesame oil provides aromatic depth, garlic adds pungent warmth, and ginger brings bright heat. The consomme contributes savory body, while soy sauce adds umami saltiness. Finally, the green shallots add a fresh onion finish.

A finishing drizzle of additional sesame oil just before serving amplifies the aromatic quality and adds richness without heaviness.

Making It Your Own

This soup template adapts easily. Add rice noodles or egg noodles to each bowl for a more substantial meal. Swap the vegetables based on what you have—bok choy, Chinese broccoli, or baby corn all work well. For extra heat, add sliced fresh chilli or a drizzle of chilli oil.

Timing Is Everything

The secret to this soup is timing. Everything comes together quickly once you start cooking, so have all ingredients prepped and ready before you heat the pan. The prawns and dumplings go in first (they need the most time), followed by vegetables at the very end for that crisp-tender finish.