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Curry dumpling soup is not just a dish; it's an experience that envelops you in warmth and flavor. This comforting meal combines delicate dumplings filled with savory ingredients and a rich, aromatic broth that tickles the taste buds. Whether you're seeking a hearty lunch or a cozy dinner, this curry dumpling soup is versatile enough to cater to both meat-lovers and vegetarians alike. The marriage of spices and textures in this dish makes it a standout choice for anyone looking to indulge in a satisfying bowl of goodness.

Best Curry Dumpling Soup

Warm up your day with this delicious Best Curry Dumpling Soup! Perfectly tender dumplings filled with savory chicken or tofu mingle in a rich, spicy broth made creamy with coconut milk. Loaded with vibrant veggies like kale and mushrooms, this comforting bowl is not only satisfying but also healthy. Whether you're a curry lover or just looking to try something new, this recipe is a must-try. Grab your ingredients and get cooking! 🍲🥟
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 cup water (hot)

1/2 tsp salt

1/2 tbsp sesame oil

For the Filling:

1 cup cooked chicken, shredded (or tofu for a vegetarian option)

1/4 cup green onions, finely chopped

1/2 tsp curry powder

1/2 tsp garlic powder

1/4 tsp ginger powder

Salt and pepper to taste

For the Soup:

4 cups chicken or vegetable broth

1 can (400ml) coconut milk

2 tbsp red curry paste

1 cup kale or spinach, chopped

1 cup mushrooms, sliced

1 tbsp soy sauce

1 tbsp lime juice

Fresh cilantro, for garnish

Instructions
 

Make the Dumpling Dough: In a mixing bowl, combine the flour, salt, and hot water. Stir until a dough forms. Knead on a 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 shredded chicken (or tofu), green onions, curry powder, garlic powder, ginger powder, salt, and pepper. Mix well to combine. Set aside.

      Shape the Dumplings: Roll out the dough on a floured surface until it is thin. Cut into small circles (about 3 inches in diameter). Place a teaspoon of the filling in the center of each circle. Fold the dough over the filling to create a dumpling and pinch the edges to seal. Repeat with remaining dough and filling.

        Cook the Dumplings: In a large pot, bring water to a boil. Gently add the dumplings and cook for about 5-7 minutes, until they float to the surface. Remove with a slotted spoon and set aside.

          Prepare the Soup Base: In a large pot, combine the chicken or vegetable broth, coconut milk, and red curry paste. Bring to a simmer over medium heat. Stir well to incorporate the curry paste.

            Add Vegetables: Add the chopped kale (or spinach) and sliced mushrooms to the soup. Let it simmer for another 5-7 minutes until the vegetables are tender.

              Combine Soup and Dumplings: Gently add the cooked dumplings to the soup. Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.

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

                  Prep Time: 40 minutes | Total Time: 1 hour | Servings: 4-5 bowls