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Dumpling soups are a beloved dish across various cultures, known for their comforting qualities and satisfying flavors. From the rich, hearty broths of Chinese wonton soup to the aromatic, spiced stews found in Eastern European cuisines, dumpling soups offer a warm embrace on a chilly day. Among these delightful variations, curry dumpling soup stands out, melding the diverse, robust flavors of curry with the delicate, tender texture of dumplings. This unique combination not only tantalizes the taste buds but also provides a memorable culinary experience that brings people together.

Best Curry Dumpling Soup

Dive into a bowl of comfort with this Best Curry Dumpling Soup! With homemade dumplings stuffed with vibrant veggies and seasoned to perfection, this dish combines a rich, coconut curry broth that’s both soothing and delicious. Perfect for chilly nights or whenever you crave something hearty, this recipe is a fun way to impress family and friends. Easy to prepare and bursting with flavor, it’s sure to become a new favorite in your kitchen!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 cup water

1/4 teaspoon salt

1 tablespoon vegetable oil

1 cup finely chopped vegetables (carrot, bok choy, and bell pepper)

1 teaspoon grated ginger

1 tablespoon soy sauce

1 teaspoon sesame oil

For the Soup:

4 cups vegetable broth

1 can (400 ml) coconut milk

2 tablespoons curry powder

1 teaspoon turmeric powder

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon chili paste (adjust to taste)

1 cup fresh spinach

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Make the Dumpling Dough: In a mixing bowl, combine the flour, salt, vegetable oil, and water. Stir until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

    Prepare the Filling: In a separate bowl, mix the chopped vegetables, grated ginger, soy sauce, and sesame oil. Adjust salt and pepper to taste.

      Form the Dumplings: Divide the rested dough into small balls (about the size of a walnut). Roll each ball into a thin circle (around 3-4 inches in diameter). Place a small spoonful of the vegetable filling in the center of each circle. Gently fold the dough over the filling to create a half-moon shape, sealing the edges using your fingers or a fork. Repeat until all dumplings are made.

        Make the Soup Base: In a large pot, heat a little oil over medium heat. Add curry powder and turmeric, stirring for 1-2 minutes until fragrant. Pour in the vegetable broth and coconut milk, stirring well to combine. Add soy sauce, lime juice, and chili paste. Bring to a simmer.

          Cook the Dumplings: Carefully add the dumplings to the simmering soup. Allow them to cook for about 8-10 minutes, or until they float to the surface and are cooked through.

            Add Spinach: Stir in the fresh spinach and let it wilt in the hot soup.

              Serve: Ladle the soup into bowls, garnish with fresh cilantro, and enjoy!

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