Prawn Soup with Dumplings

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.