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Welcome to the world of Spicy Bliss Curry Dumpling Soup, a dish that perfectly marries the comforting essence of a warm soup with the delightful textures of homemade dumplings. This vibrant soup is not just a meal; it’s an experience that tantalizes your taste buds while providing a satisfying sense of warmth. Originating from the heart of Asian cuisine, this recipe has been adapted over the years to include a rich array of spices and ingredients that cater to both spice lovers and those in search of nourishing comfort food.

Best Curry Dumpling Soup

Dive into a bowl of comfort with this Spicy Bliss Curry Dumpling Soup! With tender dumplings filled with ground chicken or tofu, fresh green onions, and a hint of spice, every bite is a delight. The creamy coconut milk and aromatic red curry paste bring depth to the savory broth, while mushrooms and baby spinach add freshness. Perfect for a cozy dinner, this recipe is a delicious fusion of flavors that your taste buds will love. Enjoy garnished with cilantro for an extra burst of flavor!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

½ teaspoon salt

1/4 cup water (adjust as needed)

100g ground chicken or tofu (for vegetarian version)

2 tablespoons finely chopped green onions

1 tablespoon minced garlic

1 tablespoon grated ginger

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon curry powder

For the Soup:

4 cups chicken or vegetable broth

1 can (14 oz) coconut milk

1 tablespoon red curry paste

1 tablespoon soy sauce

1 tablespoon fish sauce (optional)

1 cup sliced mushrooms (shiitake or button)

1 cup baby spinach

Juice of 1 lime

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Make the Dumpling Dough:

    - In a mixing bowl, combine all-purpose flour and salt. Gradually add water, mixing until a smooth dough forms. Knead for a few minutes until soft. Wrap in plastic wrap and let rest for 30 minutes.

      Prepare the Filling:

        - In a separate bowl, mix ground chicken or tofu, green onions, garlic, ginger, soy sauce, sesame oil, and curry powder until well combined.

          Form Dumplings:

            - Divide the dough into small pieces (about the size of a golf ball). Roll each piece into a thin circle, about 3 inches in diameter. Place a teaspoon of filling in the center of each circle, fold over, and press the edges to seal. Ensure there are no air pockets.

              Prepare the Soup:

                - In a large pot, bring the chicken or vegetable broth to a gentle simmer. Add coconut milk, red curry paste, soy sauce, and fish sauce (if using). Stir well to combine.

                  Add Mushrooms and Dumplings:

                    - Once the soup is simmering, add the sliced mushrooms. Gently drop in the prepared dumplings, one at a time, ensuring they don’t stick together. Allow to simmer for about 10-15 minutes until the dumplings are cooked through and float to the surface.

                      Finish the Soup:

                        - Stir in the baby spinach and lime juice. Cook for another 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.

                          Serve:

                            - Ladle the soup into bowls, garnish with fresh cilantro, and enjoy this warm, comforting dish!

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