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Curry Dumpling Soup is a vibrant and heartwarming dish that beautifully marries the comforting textures of dumplings with the rich, aromatic flavors of curry. This delightful soup is not only a feast for the senses but also a soul-soothing meal that brings warmth and joy to any table. With each spoonful, you can experience the medley of spices and the satisfying bite of homemade dumplings, making it an ideal choice for a cozy dinner or a gathering with loved ones.

Best Curry Dumpling Soup

Warm up your meal rotation with this Best Curry Dumpling Soup! Homemade dumplings filled with a delightful mix of veggies and protein, paired with a creamy coconut broth infused with aromatic spices. Perfect for cozy nights, this easy recipe combines rich flavors and comforting textures. Serve it hot and garnish with fresh cilantro and lime for a burst of freshness. Ideal for sharing with loved ones or enjoying solo. Dive into this delicious bowl of goodness!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 cup water

1/4 teaspoon salt

1 teaspoon sesame oil

1 cup finely chopped vegetables (carrots, cabbage, and green onions)

1/2 cup cooked protein (such as chicken, shrimp, or tofu)

1 tablespoon curry powder

1 teaspoon ginger paste

1 teaspoon garlic paste

For the Soup:

4 cups vegetable or chicken broth

1 can (400ml) coconut milk

2 tablespoons curry powder

1 tablespoon soy sauce

1 tablespoon fish sauce (optional)

1 tablespoon lime juice

1 tablespoon brown sugar

1 cup baby spinach

1/2 cup chopped cilantro

Fresh lime wedges (for serving)

Instructions
 

Make the Dumpling Dough: In a mixing bowl, combine the flour and salt. Gradually add water and knead until a smooth dough forms. Let it rest for 30 minutes, covered with a damp cloth.

    Prepare the Filling: In a skillet, heat sesame oil over medium heat. Add ginger paste and garlic paste; sauté for about 1 minute. Add chopped vegetables and cooked protein to the skillet, stirring in curry powder. Cook for another 3-4 minutes until vegetables soften. Set aside to cool.

      Shape the Dumplings: Roll the rested dough into a thin sheet on a floured surface. Cut out circles (about 3 inches in diameter). Place a teaspoon of the filling in each circle, fold, and seal the edges by pinching or using a fork.

        Cook the Dumplings: In a large pot of boiling salted water, gently drop the dumplings in batches. Boil for about 5-7 minutes or until they float to the surface. Remove and set aside.

          Prepare the Soup Base: In a separate large pot, combine the broth, coconut milk, curry powder, soy sauce, fish sauce (if using), lime juice, and brown sugar. Bring to a simmer over medium heat.

            Final Touches: Add the cooked dumplings to the soup, followed by baby spinach. Simmer for an additional 5 minutes until the spinach has wilted.

              Serve: Ladle the soup into bowls, garnish with chopped cilantro, and serve with lime wedges on the side for a fresh squeeze.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4