Coconut Soup with Shrimp and Dumplings (Wan Tan)

Ingredients

• 100 g large shrimp (pre‑shucked and deveined)
• 2 Spring Onions
• 1 Garlic clove
• 1 tsp freshly grated ginger
• light soy sauce
• Cayenne pepper
• 12 Wan Tan dough sheets
• 2 stalks lemongrass (only the lower third)
• 2 cm fresh ginger
• 1 red chili pepper
• 3 kaffir lime leaves
• 200 ml coconut milk
• 1 tbsp red curry paste
• 4 Spring Onions
• 8 large shrimp (pre‑shucked and deveined)
• 100 g shiitake mushrooms
• lime juice
• fish sauce
• cilantro sprigs (for garnish)

Instructions

1. 1.

   Rinse the shrimp for the dumplings, pat dry, and roughly chop. Wash and trim the spring onions, then slice into rings. Peel the garlic and together with the shrimp and spring onions blend in a food processor but not too finely. Mix in the ginger and season with soy sauce and cayenne pepper. Lay out the Wan Tan sheets on a work surface and place 1–2 tsp of filling in the center of each. Brush the edges with water and fold over to seal. Cover with cling film and refrigerate.

2. 2.

   Cut the lemongrass into thin rings. Peel and slice the ginger. Wash, halve, and trim the chili pepper. Slice the kaffir lime leaves into fine strips and combine all prepared ingredients with broth and coconut milk in a pot. Bring to a boil, stir in the curry paste, and simmer for about 10 minutes. Meanwhile, wash and slightly diagonal‑slice the spring onions. Rinse and pat dry the shrimp. Clean and slice the mushrooms. Add the prepared filling along with the dumplings and shrimp to the soup and let cook gently for about 8 more minutes.

3. 3.

   Season with lime juice and fish sauce and serve on plates.

4. 4.

   Garnish with cilantro before serving.