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Curry Dumpling Soup is a delightful fusion dish that marries the comforting qualities of a classic soup with the hearty satisfaction of dumplings. This recipe is not only a feast for the taste buds but also an invitation to explore a harmonious blend of flavors and textures. The warmth of the curry, the richness of the dumplings, and the freshness of the vegetables come together to create a dish that is both nourishing and comforting.

Best Curry Dumpling Soup

Discover the comforting warmth of Best Curry Dumpling Soup! This delightful recipe features homemade dumplings filled with vibrant veggies and aromatic spices, all swimming in a rich coconut curry broth. Perfect for cozy nights, it combines the heartiness of dumplings with the refreshing zing of lime. Serve it topped with fresh cilantro for an extra burst of flavor. Quick to prepare and packed with goodness, this soup is a must-try for every curry lover!
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Ingredients
  

For the dumplings:

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon turmeric powder

1/2 cup water (add more if needed)

1 cup finely chopped vegetables (carrots, cabbage, and mushrooms)

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1 tablespoon soy sauce

1 tablespoon cornstarch

1 teaspoon sesame oil

For the soup:

4 cups vegetable broth

1 cup coconut milk

2 tablespoons curry paste (or to taste)

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 inch piece of ginger, grated

1 cup spinach or kale, chopped

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Dumpling Dough: In a mixing bowl, combine the flour, salt, and turmeric. Gradually add water, mixing until a soft dough forms. Knead briefly, cover with a damp cloth, and let it rest for 20 minutes.

    Make the Filling: In a large bowl, mix the chopped vegetables, ginger paste, garlic paste, soy sauce, cornstarch, and sesame oil. Combine well.

      Shape the Dumplings: Divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin circle. Place a teaspoon of the filling in the center, fold the dough over, and pinch the edges to seal. Repeat with the remaining dough and filling.

        Prepare the Soup base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté until fragrant and the onion is translucent.

          Add the Curry Flavor: Stir in the curry paste and cook for an additional 2 minutes. Then pour in the vegetable broth and coconut milk. Bring to a gentle simmer.

            Cook the Dumplings: Carefully add the dumplings to the simmering soup. Allow them to cook for about 10-12 minutes until they float to the surface and are tender.

              Finish the Soup: Stir in the chopped spinach or kale, season with salt and pepper, and let it wilt in the hot broth for a few minutes.

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

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