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Curry dumpling soup is a delightful fusion dish that marries the comforting warmth of soup with the exciting flavors of curry and the satisfying chew of dumplings. This recipe showcases a rich, aromatic broth infused with spices, accompanied by tender dumplings that can be filled with your choice of chicken or tofu, making it an adaptable dish for various dietary preferences. In a world where comfort food often means a cozy bowl of soup, curry dumpling soup stands out as a hearty option, perfect for family dinners or a gathering of friends.

Best Curry Dumpling Soup

Warm up your evenings with this delightful Best Curry Dumpling Soup! This cozy dish features homemade dumplings filled with savory ground chicken or tofu, fragrant curry spices, and fresh vegetables. The creamy coconut milk adds richness to the broth, while a splash of soy sauce enhances the flavors. Perfect for sharing, this comforting soup is garnished with fresh cilantro and served with lime wedges for a burst of freshness. Your taste buds will thank you!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/4 cup warm water

1 tbsp vegetable oil

For the Filling:

1/2 lb ground chicken or tofu

2 tbsp curry powder

1/4 cup finely chopped onion

1/4 cup shredded carrots

1 tbsp minced garlic

1 tbsp grated ginger

Salt and pepper to taste

For the Soup:

4 cups chicken or vegetable broth

1 can (14 oz) coconut milk

1 tbsp red curry paste

1 tbsp soy sauce

1 cup mixed vegetables (e.g., bell peppers, peas, corn)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Make the Dumpling Dough:

    - In a mixing bowl, combine the flour, salt, and baking powder. Gradually add warm water and vegetable oil, stirring until a dough forms. Knead for about 5 minutes until smooth. Cover and let rest for 30 minutes.

      Prepare the Filling:

        - In a large bowl, mix ground chicken or tofu, curry powder, onion, grated ginger, garlic, shredded carrots, salt, and pepper until well combined.

          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 small spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges to seal tightly.

              Make the Soup:

                - In a large pot, heat a splash of oil over medium heat. Add red curry paste and sauté for 1 minute until fragrant. Pour in the broth and coconut milk, stirring to combine. Bring to a gentle simmer.

                  Cook the Dumplings:

                    - Carefully add the dumplings to the simmering soup. Cook for about 10-12 minutes until they float to the surface and are cooked through.

                      Add Vegetables:

                        - Stir in the mixed vegetables and soy sauce, letting them cook for another 5 minutes until tender.

                          Serve:

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

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