Ingredients
Scale
- 2 tbsp curry powder (Madras recommended)
- 4 cups low-sodium chicken broth
- 1 cup dumplings (store-bought or homemade)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 1 cup carrots, chopped
- 1 cup bell peppers, chopped
- 2 green onions, finely sliced
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup water or broth
- 1/2 tsp salt
Instructions
- Prepare the dumpling dough by mixing flour and salt in a bowl. Create a well in the center, add eggs, and gradually mix in water until smooth.
- Knead the dough gently on a floured surface until smooth and cover with a cloth.
- For the filling, combine cooked chicken or veggies with spices in another bowl and form small balls.
- In a large pot, sauté diced onions and ginger until fragrant. Add chicken broth and coconut milk; stir to combine.
- Add carrots and bell peppers to the broth; cook for about 5 minutes until tender.
- Drop dumplings into the simmering soup; cook for 8-10 minutes or until they float.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg