Imported from Instagram

Soup Dumplings with Mango Curry Leaf Sauce and Green Chutney

Name: Soup Dumplings with Mango Curry Leaf Sauce and Green Chutney
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 1 pack Thai-style prawn soup dumplings; 1 pack Chicken soup dumplings; 2 Mango (Fresh, diced; the transcript says to add to the mango sauce.); 3 tbsp Greek yoghurt (For the mango sauce.); 1 Red chilli (For the mango sauce.); 1 Lime juice (Juice of 1 lime; for the mango sauce.); 1 small handful Coriander (For the mango sauce.); 2 Garlic cloves (For the mango sauce.); 9 Curry leaves (8–10 leaves; lightly fry for a couple of minutes in oil.); Neutral oil (For lightly frying the curry leaves; amount not stated.); 0.5 tsp Salt (For the mango sauce.); 0.25 tsp Masala (The transcript says 1 teaspoon; the written ingredient list specifies ¼ teaspoon.); 2 tbsp Cold water (Use 2–4 tbsp to loosen the mango sauce.); 2 Ice cubes (A couple, to help keep the mango sauce vibrant in colour.); 1 tsp Neutral oil (Optional; for a smoother, glossy mango sauce drizzle.); 2 big handfuls Coriander (For the green chutney.); 1 small handful Mint (Optional; for the green chutney.); 2 Green chillies (For the green chutney.); 4 Garlic cloves (Small cloves; for the green chutney.); 2 Lime juice (Juice of 2 limes; for the green chutney.); 3 tbsp Greek yoghurt (For the green chutney.); 3 tbsp Cold water (Use 3–5 tbsp to loosen the green chutney.); 0.5 tsp Salt (For the green chutney.); 1 tsp Cumin (For the green chutney.); 0.5 tsp Sugar (For the green chutney.); 2 Ice cubes (A couple, to help keep the green chutney vibrant in colour.); 1 tbsp Olive oil or neutral oil (For a smoother chutney drizzle; choose olive oil or neutral oil.)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

Itsu prawn and chicken soup dumplings are served with two vibrant Indian-inspired sauces: a sweet-spicy mango and curry leaf sauce and a bright, tangy coriander chutney. Both sauces are blended with yoghurt and lime; the green chutney includes mint if desired.

4 servings20 minSouth Asian

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Ingredients

1 pack Thai-style prawn soup dumplings
1 pack Chicken soup dumplings
2 Mango (Fresh, diced; the transcript says to add to the mango sauce.)
3 tbsp Greek yoghurt (For the mango sauce.)
1 Red chilli (For the mango sauce.)
1 Lime juice (Juice of 1 lime; for the mango sauce.)
1 small handful Coriander (For the mango sauce.)
2 Garlic cloves (For the mango sauce.)
9 Curry leaves (8–10 leaves; lightly fry for a couple of minutes in oil.)
Neutral oil (For lightly frying the curry leaves; amount not stated.)
0.5 tsp Salt (For the mango sauce.)
0.25 tsp Masala (The transcript says 1 teaspoon; the written ingredient list specifies ¼ teaspoon.)
2 tbsp Cold water (Use 2–4 tbsp to loosen the mango sauce.)
2 Ice cubes (A couple, to help keep the mango sauce vibrant in colour.)
1 tsp Neutral oil (Optional; for a smoother, glossy mango sauce drizzle.)
2 big handfuls Coriander (For the green chutney.)
1 small handful Mint (Optional; for the green chutney.)
2 Green chillies (For the green chutney.)
4 Garlic cloves (Small cloves; for the green chutney.)
2 Lime juice (Juice of 2 limes; for the green chutney.)
3 tbsp Greek yoghurt (For the green chutney.)
3 tbsp Cold water (Use 3–5 tbsp to loosen the green chutney.)
0.5 tsp Salt (For the green chutney.)
1 tsp Cumin (For the green chutney.)
0.5 tsp Sugar (For the green chutney.)
2 Ice cubes (A couple, to help keep the green chutney vibrant in colour.)
1 tbsp Olive oil or neutral oil (For a smoother chutney drizzle; choose olive oil or neutral oil.)

Steps

1
Lightly fry the curry leaves in a little neutral oil for a couple of minutes. Set aside; the amount of frying oil is not specified.
2
Cook the chicken soup dumplings in the microwave for 2 minutes 20 seconds, following the package directions. The source says there is no need to open the bag while microwaving.
3
For the green chutney, put the coriander, optional mint, green chillies, garlic, lime juice, Greek yoghurt, cumin, salt, sugar, a couple of ice cubes, and 3–5 tablespoons cold water in a blender. Blend until smooth and vibrant green; add enough of the listed water to loosen it.
4
Add the tablespoon of olive oil or neutral oil to the green chutney for a smoother drizzle, as listed.
5
For the mango sauce, put the diced mango, Greek yoghurt, red chilli, lime juice, coriander, fried curry leaves, masala, salt, a couple of ice cubes, and 2–4 tablespoons cold water in the blender. Blend until smooth, using the listed water to loosen it.
6
Add the optional teaspoon of neutral oil to the mango sauce if you want a smoother, glossy drizzle.
7
Cook the Thai-style prawn soup dumplings according to their package directions. The transcript gives a 2-minute-20-second microwave time for the dumplings, but does not specify separately whether that time applies to the prawn pack.
8
Serve the sauces with the soup dumplings. The source pairs the mango sauce with the prawn dumplings and presents both sauces as accompaniments to the dumplings.

Notes

The written ingredient list specifies ¼ tsp masala, while the spoken transcript says 1 teaspoon; the written list was followed. The source does not give a precise green-chutney blending duration or full prawn-dumpling cooking directions; follow the package instructions for those. The curry-leaf frying oil amount is unspecified. Sauce ingredient quantities include stated ranges; the quantity field records the lower bound. Servings are estimated.