Curry Dumpling Soup (Printable Page)

# What You Need:

→ For the Dumplings

01 - 250 g ground chicken or tofu
02 - 2 green onions, finely chopped
03 - 1 garlic clove, minced
04 - 1 tsp grated ginger
05 - 1 tbsp soy sauce
06 - 1 tsp sesame oil
07 - 20-24 round dumpling wrappers

→ For the Curry Broth

08 - 1 tbsp vegetable oil
09 - 1 onion, diced
10 - 2 garlic cloves, minced
11 - 1 tbsp grated ginger
12 - 2 tbsp yellow or red curry paste
13 - 1 small sweet potato, diced
14 - 1 medium carrot, sliced
15 - 1 red bell pepper, sliced
16 - 1 L vegetable or chicken broth
17 - 400 ml coconut milk
18 - 1 tbsp soy sauce
19 - Juice of ½ lime
20 - Salt to taste

→ Garnishes

21 - Fresh cilantro
22 - Lime wedges
23 - Chili flakes (optional)

# How to Make It:

01 - In a bowl, combine ground chicken or tofu with green onions, garlic, ginger, soy sauce, and sesame oil.
02 - Place 1 tsp of filling in the center of each wrapper. Moisten edges with water, fold and seal tightly. Keep covered with a damp towel.
03 - In a large pot, heat oil over medium. Sauté onion, garlic, and ginger for 2-3 minutes until fragrant.
04 - Stir in curry paste and cook for 1 minute. Add sweet potato, carrot, and bell pepper. Sauté 3 more minutes.
05 - Pour in broth and bring to a boil. Reduce to a simmer and cook 10 minutes, or until vegetables are nearly tender.
06 - Add coconut milk and soy sauce. Taste and adjust salt as needed.
07 - Carefully drop dumplings into the simmering soup. Cook 6-8 minutes, or until dumplings float and are cooked through.
08 - Finish with lime juice. Serve hot, garnished with cilantro, lime wedges, and chili flakes if desired.

# Helpful Tips:

01 - Use store-bought frozen dumplings for a shortcut — cook according to package instructions in the broth.
02 - Add baby spinach or bok choy at the end for extra greens.
03 - To make it vegan, use tofu for dumplings and vegetable broth.

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