Description
A soul-warming bowl of homemade dumplings swimming in a golden, aromatic curry broth, packed with tender veggies and fresh herbs—pure comfort in every sip.
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 2 tsp curry powder (adjust to taste)
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1/2 bell pepper, diced
- 1–2 tsp soy sauce
- Wonton wrappers
- 8 oz ground chicken, pork, or crumbled tofu
- 2 green onions, finely chopped (plus extra for garnish)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Mix filling: Combine ground protein with 1 green onion, grated ginger, minced garlic, soy sauce, salt, and pepper. Don’t overwork.
- Fold dumplings: Place a small spoonful of filling into wonton wrappers, dampen edges, and seal well.
- Make broth: Sauté ginger and garlic in a splash of oil over medium heat, add curry powder and bloom, then pour in broth and coconut milk. Bring to a gentle simmer, add carrots, bell pepper, and soy sauce.
- Cook dumplings: Gently drop dumplings into simmering broth. Cook 4–5 minutes until they float and wrappers turn translucent.
- Finish with greens: Stir in baby spinach or similar greens until wilted.
- Serve: Ladle soup and dumplings into bowls. Top with chopped cilantro, green onions, and a squeeze of lime.
Notes
- Use store‑bought dumplings for a shortcut—just simmer them in the curry broth.
- For a vegetarian version, swap protein for tofu and use vegetable broth.
- Adjust spice with more curry powder or a dash of chili paste for heat.
- Prepping tip: Make dumplings and broth ahead—store separately; cook dumplings fresh for best texture.
