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When it comes to comfort food, few dishes can match the warm embrace of a bowl of curry dumpling soup. This delightful dish combines the rich, aromatic flavors of a well-crafted curry broth with tender, handmade dumplings, creating a culinary experience that tantalizes the taste buds and warms the soul. Whether you’re seeking solace on a chilly evening or simply craving a hearty meal, this soup embodies the essence of comfort and nourishment.

Best Curry Dumpling Soup

Warm up your taste buds with this Heavenly Curry Dumpling Soup! Packed with flavorful spices, creamy coconut milk, and delightful homemade dumplings stuffed with fresh vegetables (and optional chicken or tofu), this comforting dish is perfect for cozy nights. Ready in just 50 minutes, it’s a great way to impress family and friends. Finish with a squeeze of lime and fresh cilantro for the ultimate flavor boost! Perfect for any soup lover!
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Ingredients
  

For the Curry Broth:

1 tablespoon vegetable oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder (mild or spicy, to taste)

1 teaspoon turmeric powder

4 cups vegetable broth

1 can (400ml) coconut milk

Salt and pepper to taste

Fresh cilantro, for garnish

Juice of 1 lime

For the Dumplings:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/3 cup boiling water

1 cup finely chopped vegetables (carrots, bok choy, bell peppers)

1/2 cup cooked and shredded chicken/tofu (optional)

1 teaspoon soy sauce

1 teaspoon sesame oil

Instructions
 

Prepare the Curry Broth:

    - Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      - Stir in the minced garlic and ginger, cooking for another minute until fragrant.

        - Add the curry powder and turmeric, stirring well to combine. Toast the spices for 1-2 minutes to enhance their flavors.

          - Pour in the vegetable broth and coconut milk, stirring until mixed. Season with salt and pepper. Bring to a gentle simmer and let it cook for 15 minutes.

            Make the Dumpling Dough:

              - In a bowl, mix the flour, salt, and baking powder. Slowly add the boiling water while stirring with a fork until a shaggy dough forms.

                - Once cool enough to handle, knead the dough for about 5 minutes until it's smooth and elastic. Cover the dough with a damp cloth to prevent it from drying out.

                  Prepare the Filling:

                    - In another bowl, combine the chopped vegetables, shredded chicken or tofu (if using), soy sauce, and sesame oil. Mix well to evenly distribute the flavors.

                      Form the Dumplings:

                        - Divide the dough into small pieces (about 1 tablespoon each). Roll each piece into a circle about 3 inches in diameter.

                          - Place a teaspoon of the filling in the center of each circle. Fold the circle in half and pinch the edges to seal, forming a dumpling. Ensure they are sealed well to prevent leaks.

                            Cook the Dumplings:

                              - Carefully drop the dumplings into the simmering curry broth. Cook for about 5-7 minutes, or until the dumplings float to the surface and are cooked through.

                                Serve:

                                  - Remove the pot from heat. Stir in the lime juice to add brightness to the soup. Ladle the soup into bowls, ensuring each serving has a generous amount of dumplings.

                                    - Garnish with fresh cilantro and serve hot.

                                      Prep Time: 25 minutes | Total Time: 50 minutes | Servings: 4