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Curry Dumpling Delight Soup is not just a dish; it’s an experience that brings warmth and comfort with every spoonful. This delightful fusion soup is a harmonious blend of flavors and textures that captivates your taste buds while nourishing your body. What makes it truly special is the combination of homemade dumplings filled with vibrant vegetables and spices, enveloped in a rich, aromatic broth that is both creamy and satisfying.

Best Curry Dumpling Soup

Warm up your tastebuds with this delicious Curry Dumpling Delight Soup! Packed with vibrant flavors, this comforting dish features homemade dumplings filled with spinach, carrots, and mushrooms, all wrapped in a fragrant curry-infused broth. The creamy coconut milk adds richness, while fresh herbs and lime brighten every bite. Perfect for cozy dinners, this recipe is sure to impress! Get ready to enjoy a bowl of pure comfort!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 cup water (adjust as needed)

1/2 teaspoon salt

1 tablespoon cornstarch

1 cup chopped spinach

1/2 cup grated carrots

1/2 cup chopped mushrooms

1 tablespoon ginger-garlic paste

1 teaspoon curry powder

Salt and pepper to taste

For the Soup:

2 tablespoons vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1 can (13.5 oz) coconut milk

4 cups vegetable broth

2 tablespoons red curry paste (adjust to taste)

1 tablespoon soy sauce

1 teaspoon sugar

1 cup sliced bell peppers

1 cup chopped green onions

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Make the Dumpling Dough: In a mixing bowl, combine flour, salt, and cornstarch. Gradually add water while kneading until you form a smooth dough. Cover and let it rest for 30 minutes.

    Prepare the Filling: In a skillet, heat a tablespoon of oil over medium heat. Add chopped spinach, carrots, and mushrooms, and sauté for about 5 minutes until softened. Stir in ginger-garlic paste, curry powder, salt, and pepper. Cook for another 2 minutes. Remove from heat and let cool.

      Shape the Dumplings: Divide the dough into small balls. Roll each ball into a thin circle. Place a spoonful of the vegetable filling in the center, fold the dough over and seal the edges to form dumplings. Set aside.

        Prepare the Soup Base: In a large pot, heat the remaining oil over medium heat. Sauté the onion for about 3-5 minutes until translucent. Add minced garlic and ginger, and sauté for an additional minute.

          Build the Soup: Pour in coconut milk and vegetable broth. Stir in red curry paste, soy sauce, and sugar. Bring to a simmer. Add bell peppers and adjust seasoning if needed. Cook for about 5 minutes.

            Cook the Dumplings: Gently add the dumplings to the simmering soup. Cook for 10-12 minutes or until the dumplings float to the top and are cooked through.

              Serve: Ladle the soup into bowls, garnish with chopped green onions and fresh cilantro. Serve hot with lime wedges on the side for an extra zing.

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