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Shrimp Dumpling Soup with Kale
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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a food processor, mince half of the garlic and ginger. Add the shrimp and cilantro; pulse to combine. In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Add to the food processor along with the soy sauce and oil. Pulse to combine. Set aside.
In a large saucepan over high heat, bring to a boil the broth, lemongrass, red pepper flakes, and the remaining garlic and ginger. Reduce the heat to low and let simmer.
Meanwhile, moisten your clean hands and roll the shrimp mixture into 12 balls. Drop the shrimp dumplings one at a time into the simmering soup. Cook for 6 minutes or until opaque. Remove and discard the lemongrass. Divide the greens evenly among 4 serving bowls and ladle the soup and 3 dumplings on top of each. Sprinkle with 2 tablespoons of peanuts.
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