Coconut Curry Dumpling Soup Recipes

CHICKEN AND DUMPLING CURRY(THAKKADI).

Steps:

• The dough balls don't stick to each other while they are still cooking.
• Avoid stirring or using a spoon once you've added all the dumplings. shake the pan gently to move them about.
• The dumplings should be submerged completely in the gravy.

CHINESE DUMPLING SOUP

Steps:

• Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
• Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

THAI COCONUT SOUP

Steps:

• Add Olive Oil (1 tablespoon) to a large pot. Saute the Large Shrimp (16) over medium heat until they are fully cooked, about 3 to 4 minutes. Take shrimp out of pot and set aside.
• Add Olive Oil (1 tablespoon) to the same large pot. Add in the Carrot (2) and cook for 3 minutes. Add in the Garlic (2 clove) and Fresh Ginger (1 teaspoon) and cook for an additional minute.
• Stir in the Red Curry Paste (3 teaspoon), Low-Sodium Chicken Broth (2 can), and Fish Sauce (1 teaspoon). Bring to a boil and simmer for 10 minutes.
• Stir in Coconut Milk (3/4 cup) and Shiitake Mushroom (1 1/2 cup). Cook for 4 minutes until mushrooms are tender. Add in the shrimp, Scallion (2 tablespoon), juice from Lime (1) and Fresh Cilantro (2 tablespoon). Stir to combine and serve immediately.
• Garnish each plate with additional cilantro, and serve with Sriracha (2 teaspoon) sauce on the side.

COCONUT CURRY PUMPKIN SOUP

Steps:

• Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
• Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

COCONUT CURRY SOUP WITH CHICKEN

Steps:

• Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
• Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
• Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.

CHICKEN CURRY DUMPLING SOUP

Steps:

• Add all the ingredients for the chicken curry to the insert pot. Crush the onion slices using your hands to break them a bit and then close the lid. Turn valve to sealing position and press 'pressure cook' and change time to 6 mins. After pressure is reached let stand for 5 mins after which release pressure and open the lid. Keep curry aside.
• Add all the ingredients for the chicken curry to a wide bottomed cooking pot. Crush the onion slices using your hands to break them a bit and then close the lid. (It should be tight-fitting lid). Slow cook for 10 mins. Then open lid and stir and again close and cook on low heat for another 10 mins. Turn heat off and keep aside.
• In a large mixing bowl, add the flour/s, the salt, oil and the coconut. Then slowly add the hot water while stirring the mix using a spatula, Continue to add water until the mix looks completely wet enough to form a dough. Let the mix cool for a couple mins so that is cool enough to handle. Then using your hands knead to form a smooth dough adding extra olive oil as necessary. Now divide the dough into about 12-14 equal balls. Keep aside.
• In a medium sized cooking pot, heat the 3 cups water along with the garlic and the curry leaves and the salt till the water starts to boil. Now slowly add the dumplings to this and turn heat to low. Partially cover with a lid and let simmer for about 7mins until the dumplings are fully cooked. Now add the coconut milk and cook for 1 more min and turn heat off.
• For serving the soup , either you can mix all of the curry with the dumpling coconut milk mixture and serve individual portions out. Or for each individual serving, in a bowl, add some of the chicken curry followed by some of the dumpling mixture on top.

COCONUT CURRY DUMPLING SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes. Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer.
• Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes. Add the dumplings and cook until tender, about 4 minutes. Stir in the lime juice. Season the soup with salt and add more fish sauce to taste, if desired. Top with sliced scallions and serve with lime wedges.

VEGAN RED CURRY DUMPLING SOUP

Steps:

• Very finely mince the green onion, basil, and garlic. Add the basil, green onion, garlic, and ginger to a large mixing bowl, along with the vegan ground beef, soy sauce, and curry paste. Mix well.
• Place a small bowl of water on a clean, dry cutting board. With your finger or a pastry brush, moisten the edges of a wonton. Place 2 full tbsp of vegan beef mixture in the middle. If using square wrappers, bring 2 opposite corners together, then the other two corners to the middle to meet. Seal the edges ensuring no air pockets remain. If using round wrappers, fold them in half and seal the edges while removing air. Carefully bring the two corners together, gently forming the dumpling into a circle. Set aside.
• Dice the white onion. Thinly slice the red peppers. Heat 1 tbsp oil in a pan over medium high heat. Add the curry paste. Sauté for 1 minute, stirring occasionally, then add the onion. Cook for 2 minutes, then add the peppers. Stir and cook for 1 minute.
• Add the coconut milk and maple syrup. This makes a very thick, sauce-like broth for dipping the dumplings. If you want a thinner, soup-like consistency, add the optional veggie broth. Cover and reduce heat to low.
• Heat 1 tbsp oil in a large, heavy skillet set over medium-high heat. Place the dumplings close together in the pan and cook for 1-2 minutes undisturbed, so they develop a deep golden crust on the bottom.
• Pour about ¼ cup water into the pan and cover. Reduce heat to medium to steam. Uncover and cook until the dumplings are crisp.
• Divide the red curry coconut soup between shallow serving bowls. Place the dumplings on top. Garnish with cilantro and a squeeze of lime juice.