Sourdough Curry Mee Dumpling Soup with Shrimp & Vegetables

**Prepare the Sourdough Dumplings:** In a mixing bowl, combine the sourdough discard, all-purpose flour, and salt. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes. The dough should feel soft and slightly tacky.

**Soak the Dried Shrimp:** While the dough rests, soak the dried shrimp in warm water for 15 minutes to soften them. Drain and set aside. This step helps to intensify the umami flavour of the broth.

**Prepare the Curry Mee Broth:** In a large stockpot, heat a tablespoon of oil over medium heat. Add the Curry Mee paste and cook for 2-3 minutes, stirring constantly, until fragrant and the oil separates from the paste. The aroma should be rich and spicy.

**Build the Broth:** Add the coconut milk and chicken broth to the pot. Bring to a simmer, then add the soaked dried shrimp. Simmer for 15 minutes to allow the flavors to meld. The broth should thicken slightly and develop a vibrant orange hue.

**Shape the Dumplings:** While the broth simmers, divide the sourdough dough into 16 equal pieces. Roll each piece into a small ball and flatten slightly to create a dumpling shape. Keep the dumplings covered to prevent them from drying out.

**Cook the Shrimp and Vegetables:** Add the shrimp and fish cake to the simmering broth. Cook for 2-3 minutes, or until the shrimp turns pink and opaque. Next, add the Tau Pok and Long Beans. Cook for a further 2 minutes.

**Simmer the Dumplings:** Gently drop the sourdough dumplings into the simmering broth. Cook for 5-7 minutes, or until the dumplings float to the surface and are cooked through. They should feel slightly firm to the touch, not doughy.

**Add Bean Sprouts:** Stir in the bean sprouts just before serving to retain their crispness. Cook for about 30 seconds.

**Serve:** Ladle the Sourdough Curry Mee Dumpling Soup into bowls. Garnish with fresh mint leaves, laksa leaves (if using), and serve immediately with sambal chili on the side, if desired. Enjoy the symphony of flavors and textures in each spoonful!

**Enjoy!**