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Welcome to the comforting and flavorful world of Heavenly Curry Dumpling Soup, a dish that embodies warmth and satisfaction. This delightful recipe is perfect for cozy evenings spent indoors or for impressing guests at your next gathering. Imagine a bowl filled with tender, steaming dumplings nestled in a rich, aromatic broth, creating a delightful contrast of textures and flavors that can turn any meal into a heartwarming experience.

Best Curry Dumpling Soup

Warm up with this Heavenly Curry Dumpling Soup! This comforting dish features soft, homemade dumplings filled with spiced ground chicken (or tofu) nestled in a rich, coconut milk broth. Bursting with flavors from turmeric, ginger, and fresh cilantro, this soup is perfect for chilly evenings. Prepare in just an hour and serve it hot with a squeeze of lime for an added zing. Enjoy a bowl of happiness that’s both satisfying and delicious!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 cup water

1/2 tsp salt

1/2 tsp turmeric powder

For the Filling:

200g ground chicken (or tofu for a vegetarian option)

1/2 cup finely chopped onions

1 clove garlic, minced

1 inch ginger, minced

1 tbsp curry powder

1/4 cup chopped cilantro

Salt and pepper to taste

For the Soup:

2 tbsp vegetable oil

1 medium onion, diced

2 cloves garlic, minced

1 inch ginger, minced

2 tbsp curry paste (red or yellow)

4 cups vegetable or chicken broth

1 can (400ml) coconut milk

1 medium carrot, sliced

1 cup chopped spinach

Salt and pepper to taste

Lime wedges and extra cilantro for garnish

Instructions
 

Prepare the Dumpling Dough: In a bowl, combine flour, salt, and turmeric. Gradually add water while mixing until it forms a smooth dough. Cover and let it rest for 20 minutes.

    Make the Filling: In a skillet over medium heat, sauté onions, garlic, and ginger until translucent. Add ground chicken (or tofu) and cook until browned. Stir in curry powder, cilantro, salt, and pepper. Remove from heat and let cool.

      Assemble Dumplings: Roll the rested dough into small balls (about the size of a walnut). Flatten each ball into a small circle. Place a teaspoon of filling in the center, fold the edges over to form a dumpling, and pinch to seal. Repeat until all dough and filling are used.

        Prepare the Soup Base: In a large pot, heat vegetable oil over medium heat. Sauté the diced onion, garlic, and ginger until fragrant. Add curry paste and cook for another minute.

          Simmer the Soup: Pour in the broth and coconut milk, stirring well. Add the sliced carrots and bring to a simmer for about 10 minutes to allow the flavors to meld.

            Cook the Dumplings: Carefully drop the dumplings into the simmering soup. Cook for 8-10 minutes, or until the dumplings float to the surface and are cooked through. Add spinach and stir until wilted.

              Season and Serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve hot, garnished with lime wedges and extra cilantro scattered on top.

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