Paneer Dumpling Soup

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.