Recipe courtesy of Dragonfly at Hotel ZaZa

Chilled Coconut Lemongrass Soup with Warm Pineapple Dumpling

Save Recipe
  • Level: Advanced
  • Total: 2 hr 20 min
  • Prep: 1 hr
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe


Coconut Soup:

1/2 cup simple syrup (equal amounts water and sugar, heated until sugar dissolves)

2 bulbs fresh ginger, chopped

1/3 tablespoon lime juice

1 kaffir lime leaf, chopped

2 stalks lemongrass, chopped

14 ounces coconut milk

1/4 cup heavy cream

Pineapple Dumplings, recipe follows

Tropical Fruit Salsa, recipe follows

Basil Oil, recipe follows

Pineapple Lime Bombe, recipe follows

Warm Pineapple Dumplings:

3 ounces sugar, plus 1-ounce sugar

8 ounces pineapple, diced

2 vanilla beans, scraped

1 pinch salt

8 ounces cream cheese

1 egg

1 package Gyoza wrappers


Pineapple Lime Bombe:

2 eggs, separated

6 ounces sugar

1/8 teaspoon salt

8 ounces pineapple puree, recipe follows

8 ounces heavy cream, whipped

1 lime, zested

4 tablespoons lime juice, freshly squeezed

Pineapple Puree:

1 pound 4 ounces pineapple

3 ounces sugar

Tropical Fruit Salsa:

1/4 cup pineapple

2 tablespoons kiwi

1/8 cup papaya

1/8 cup mango

1 tablespoon ginger, minced

Basil Oil:

2 bunches basil leaves

1/4 cup oil


  1. Heat the simple syrup with the ginger, kaffir lime and lemongrass until just simmering. Do not boil or reduce syrup. Remove from heat, and allow mixture to steep for at least 1 hour. Stir in the coconut milk and heavy cream, and strain through a chinois. Chill soup and serve with dumplings, pineapple lime bombe, tropical fruit salsa and basil oil.

Warm Pineapple Dumplings:

  1. In a medium skillet, caramelize 3 ounces of sugar until golden brown. Add the diced pineapple and vanilla beans and stir until sugar dissolves and pineapple is softened. Set pineapple aside to cool. In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add 1-ounce sugar, pinch of salt and egg and mix until just combined. Fold in pineapple mixture and chill until firm. Fill wrappers with 2 tablespoons of the filling and chill until ready to fry. Heat oil to 350 degrees F and fry dumplings until golden brown. Drain dumplings well before serving. Yield: 1 to 2 dozen

Pineapple Lime Bombe:

  1. Whip egg yolks and 1/2 of the sugar and salt until tripled in volume. Fold in the pineapple puree. Whip the egg whites on medium speed until foamy. Increase the speed of the mixer to high and add the remaining sugar. Whip to stiff peaks and fold into the yolk mixture. Fold in whipped cream, lime zest and lime juice. Place in a large container or small containers and freeze until set. Serve frozen.

Pineapple Puree:

  1. To make the pineapple puree, peel, core and chop 1 pound 4 ounces of fresh pineapple into medium chunks. Toss with 3 ounces of sugar and cook until fruit is soft and sugar is just starting to caramelize. Puree in a food processor until smooth. Chill and reserve for use in bombes.

Tropical Fruit Salsa:

  1. Dice fruit and toss with minced ginger.

Basil Oil:

  1. Blanch basil and shock with ice water. Drain and squeeze water from basil. Place basil in blender; add oil slowly to form green oil. Strain through cheesecloth.