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Curry and dumplings have long been celebrated in culinary traditions around the world, captivating taste buds and hearts alike. The allure of curry lies in its vibrant flavors and aromatic spices, while dumplings offer a delightful texture that complements a wide range of dishes. When combined in a comforting soup, these elements create a culinary masterpiece that warms both the body and soul. This Best Curry Dumpling Soup recipe brings together the rich, complex notes of curry with the soft chewiness of homemade dumplings, making it a perfect dish for any occasion—be it a cozy family dinner or a festive gathering.

Best Curry Dumpling Soup

Warm up with this delicious Best Curry Dumpling Soup! Filled with vibrant veggies and optional chicken, these homemade dumplings are a comforting treat. The flavorful soup is made with coconut milk, garlic, and curry paste, creating a rich, aromatic broth. Perfect for sharing or meal prepping, this recipe takes about an hour and serves four. Garnish with fresh cilantro and lime for a refreshing finish. Dive into this cozy bowl of goodness!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

2 tablespoons cornstarch

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup water (adjust as needed)

1 cup finely chopped vegetables (carrots, cabbage, and bell peppers)

1/2 cup cooked and shredded chicken (optional)

2 tablespoons curry powder

1 tablespoon soy sauce

2 green onions, finely chopped

1 tablespoon sesame oil

For the Soup:

4 cups vegetable or chicken stock

1 can (14 oz) coconut milk

2 tablespoons curry paste (red or yellow)

1 tablespoon ginger, grated

2 garlic cloves, minced

1 tablespoon soy sauce

1 teaspoon lime juice

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Make the Dumpling Dough:

    In a large bowl, mix the flour, cornstarch, salt, and baking powder. Gradually add water, stirring until a dough forms. Knead gently on a floured surface until smooth. Cover with a damp cloth and let it rest for 30 minutes.

      Prepare the Dumpling Filling:

        In a mixing bowl, combine chopped vegetables, shredded chicken (if using), curry powder, soy sauce, sesame oil, and green onions. Mix well to combine.

          Shape the Dumplings:

            Divide the dough into small balls (about 1 inch). Roll each ball out into a thin circle. Place about a teaspoon of the filling in the center of each circle. Fold the dough over and pinch the edges to seal tightly. Repeat until all the dough and filling are used.

              Cook the Dumplings:

                Bring a large pot of water to a boil. Carefully drop the dumplings into the boiling water and cook for about 5-6 minutes until they float to the surface. Remove with a slotted spoon and set aside.

                  Prepare the Soup:

                    In a separate pot, heat a splash of oil over medium heat. Sauté the ginger and garlic until fragrant (about 1-2 minutes). Stir in the curry paste and cook for an additional minute.

                      Add Stock and Coconut Milk:

                        Pour in the vegetable or chicken stock, followed by the coconut milk. Mix well and bring the soup to a gentle simmer. Add soy sauce, lime juice, salt, and pepper to taste.

                          Combine the Dumplings and Soup:

                            Gently add the cooked dumplings to the simmering soup. Let them warm in the soup for about 5 minutes.

                              Serve:

                                Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

                                  Prep Time, Total Time, Servings: 45 mins | 1 hour | 4 servings