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In the realm of comfort food, few dishes can rival the warmth and satisfaction offered by a steaming bowl of dumpling soup. Whether enjoyed on a cold winter's night or as a delightful treat during a family gathering, dumpling soup holds a special place in the hearts of many. Among the myriad of variations, Heavenly Curry Dumpling Soup stands out as a beautifully crafted fusion of flavors and textures that brings together the comforting essence of dumplings with the vibrant spices of curry.

Best Curry Dumpling Soup

Warm up with this delightful Heavenly Curry Dumpling Soup! Made with tender, flavorful dumplings stuffed with green onions and cilantro, this soup features a creamy coconut broth infused with curry paste, vibrant veggies, and a splash of lime. It's the perfect dish for chilly evenings or whenever you're craving comfort. Easy to make and oh-so-satisfying, this recipe serves four and is ready in just an hour. Give it a try and enjoy a burst of flavors in every bite!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/4 cup water

1/2 teaspoon salt

1 tablespoon vegetable oil

1 teaspoon curry powder

1/2 cup finely chopped green onions

1/4 cup finely chopped cilantro

For the Soup:

4 cups vegetable or chicken broth

1 can (14 oz) coconut milk

1 tablespoon curry paste (red or yellow)

1 tablespoon soy sauce

1 tablespoon lime juice

1 medium carrot, julienned

1 bell pepper, thinly sliced (any color)

1 cup baby spinach

Salt and pepper to taste

Fresh cilantro and lime wedges for garnish

Instructions
 

Make the Dumpling Dough: In a mixing bowl, combine the flour, salt, curry powder, and oil. Gradually add water while mixing until a soft dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

    Prepare the Dumpling Filling: In a separate bowl, mix together the chopped green onions and cilantro. Once the dough has rested, divide it into small balls (about the size of a tablespoon). Roll each ball into a thin circle, and place a teaspoon of the green onion and cilantro mixture in the center. Fold the dough over and pinch the edges to seal, forming a crescent shape. Repeat until all dough is used.

      Make the Curry Soup Base: In a large pot, heat a little oil over medium heat. Add the curry paste and sauté for 1-2 minutes until fragrant. Pour in the vegetable or chicken broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.

        Cook the Vegetables: Add the julienned carrot and sliced bell pepper to the pot. Simmer for about 5-7 minutes until the vegetables are tender.

          Add the Dumplings: Gently drop the prepared dumplings into the simmering soup. Allow them to cook for about 7-10 minutes until they float to the top and are cooked through.

            Finish the Soup: Stir in the soy sauce, lime juice, and baby spinach. Cook for another 1-2 minutes, just until the spinach wilts. Season with salt and pepper to taste.

              Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Enjoy your comforting bowl of curry dumpling soup!

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