Paneer Dumpling Soup
This dish is a fusion of Thai and Indian cuisine, and it is a delicious and healthy meal that is perfect for lunch or dinner. The rice paper dumplings are light and flavorful, and the paneer filling is rich in protein and calcium. The Thai red curry soup is spicy and aromatic, and it is made with wholesome ingredients like vegetables and coconut milk. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. People with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
147 kcal
Protein
5 g
Carbs
24 g
Fat
7 g
Fiber
2 g
Ingredients
Cabbage
0.25 cup, grated (50g)
Carrot
0.25 cup, grated (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Olive Oil
1 tsp (5g)
Red Bell Pepper
0.25 cup, chopped (50g)
Yellow Bell Pepper
0.25 cup, chopped (50g)
Chopped Onion
0.5 small cup (50g)
Coconut Milk
0.25 glass (60g)
Plain Water
1 small cup (200g)
Green Thai Curry Paste
2 tbsp (30g)
Soy sauce
0.5 tbsp (7.5g)
Rice Sheet
4 number (20g)
Paneer Homemade (Double Toned Milk)
0.5 cup, crumbled (100g)
Instructions
Cooking Steps
For the dumplings:
In a bowl, mix together crumbled paneer, chopped cabbage, grated carrot, chopped coriander leaves, soy sauce, sesame oil, salt, and pepper.
Take a rice paper sheet and dip it in warm water for 5-10 seconds until it becomes soft.
Place the rice paper sheet on a clean surface and put 1 tablespoons of the paneer filling in the center of the sheet.
Fold the rice paper sheet over the filling to make a dumpling.
For the soup:
Heat oil in a pot over medium heat. Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add sliced red and yellow bell peppers. Sauté for another 2-3 minutes.
Add Thai curry paste and sauté for 1-2 minutes until fragrant.
Add water, coconut milk, soy sauce, and salt. Stir well and bring the mixture to a boil.
Reduce the heat and let the soup simmer for 5-7 minutes.
Add the rice paper dumplings to the soup and let them cook for 3-5 minutes until they turn translucent.
Garnish with fresh coriander leaves and serve hot.