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Coconut Curry Cauliflower Soup With Shrimp Dumplings

recipe at a glance
ready in: 30-60 minutes
serves/makes:   4

recipe id: 123856
cook method: stovetop

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3 tablespoons cornstarch
3 tablespoons water
3 cups chicken stock
1 pound head cauliflower, cleaned and sliced
2 1/2 tablespoons curry powder, toasted
3 cups coconut milk
1/4 cup soy sauce
1/4 cup sugar
8 ounces American cheese, grated
salt and pepper, to taste


6 cups water
kosher salt
8 ounces shrimp (small size 50-60)
2 tablespoons curry powder, toasted
2 tablespoons garlic, chopped fine
1/2 cup scallions, diced fine
1/4 cup cornstarch
1/4 cup onion, diced
2 eggs
1/2 cup flour
3 tablespoons Worcestershire sauce
scallions for garnish


SOUP: In a small bowl, mix together cornstarch and water; set aside.

In a small pan, place chicken stock with sliced cauliflower. Let simmer for a half hour.

Remove from heat. Place cauliflower and stock in a blender and puree until smooth.

Place the pureed mixture back on the stove and add the coconut milk, soy sauce, and sugar. Bring to a boil. Add cornstarch mixture and continue cooking for 3 minutes.

Remove from stove. Add American cheese and stir until cheese is melted. Adjust seasoning with salt and pepper.

When ready to serve, place the coconut curry cauliflower soup in the bowl and add three shrimp dumplings. Then garnish with scallions.

SHRIMP DUMPLINGS: Boil water on the stove and add salt to taste.

Place the rest of the ingredients in a food processor and mix until a paste consistency.

Using a small scoop or two small spoons, scoop the shrimp paste mixture into the boiling water. Let dumplings cook until done and remove from the pot.

Recipe Source: Boma, Animal Kingdom Lodge

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Nutritional data has not been calculated yet.

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