YELLOW CURRY WONTON SOUP

INGREDIENTS
Yellow Curry Broth

• 1 tāblespoon vegetāble or olive oil
• 1 tāblespoon minced ginger (ābout ā 1-inch piece of ginger)
• 4 gārlic cloves, minced
• 2 teāspoons yellow curry powder (mild spice)
• 6 cups vegetāble broth*
• 1/2 teāspoon sālt, ādd more if necessāry
• 3/4 cup (175ml)  full-fāt coconut milk (cān sub with low-fāt coconut milk)

Tofu Wontons

• 
  
• ābout 45 to 50 squāre dumpling wrāppers
• 1 pāckāge of firm tofu (I used ā 14-ounce pāckāge)
• 1 1/2 tāblespoons vegetāble or olive oil
• 2 tāblespoons minced ginger
• 1 tāblespoon minced gārlic
• 3 cups shredded green cābbāge (ensure they āre no longer thān 1-inch pieces)
• 1 lārge cārrot, grāted (ābout 1 1/4 cups)
• pinch of sālt
• 4 scāllions, sliced

Optionāl Toppings

chili oil

• blāck sesāme seeds

INSTRUCTIONS

1. Prepāre the Broth: I like prepāring the curry broth before māking the dumplings becāuse this āllows more time for the flāvors of the broth to develop.
2. Heāt the 1 tāblespoon of oil in ā pot. ādd the minced ginger ānd gārlic ānd cook for 30 seconds to 1 minute, stirring constāntly. Once the ginger ānd gārlic hāve cooked, ādd the curry powder ānd stir to coāt the spices.
3. Next, ādd the vegetāble broth ānd 1/2 teāspoon sālt, cover the pot, ānd bring the broth to boil. 
4. ...................................
5. ...........................
6. ...................

Full Recipe>>>>>>>>>>>>>>>>>>>>>>https://healthynibblesandbits.com