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Curry Dumpling Soup is a delightful fusion dish that marries the comforting warmth of a hearty soup with the satisfying bite of dumplings. This recipe is not just a meal; it's an experience that envelops you in a world of rich flavors and textures. From the first spoonful, you’re greeted with an aromatic blend of spices that evoke the warmth of home-cooked meals, making it an ideal choice for cozy nights or gatherings with friends and family.

Best Curry Dumpling Soup

Discover the ultimate comfort food with this Best Curry Dumpling Soup! Whip up homemade dumplings with a savory filling of chicken or tofu mixed with green onions and spices. Cook them in a luscious soup made with coconut milk and vibrant veggies. Perfect for chilly nights or impressing guests, this flavorful dish is easy to make and incredibly satisfying. Enjoy garnished with fresh cilantro and lime for an extra burst of flavor!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 cup water

1/2 tsp salt

1 tsp olive oil

1/2 cup finely chopped green onions

1/2 cup cooked and shredded chicken (or tofu for vegetarian)

1 tsp curry powder

1 tsp ginger paste

1/2 tsp garlic paste

For the Soup:

4 cups chicken or vegetable broth

1 can (14 ounces) coconut milk

1 tbsp red curry paste

1 tbsp soy sauce

1 tbsp lime juice

1 tsp sugar

1/2 cup diced tomatoes

1 cup sliced carrots

1 cup snap peas (or any green beans)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Make the Dumpling Dough: In a mixing bowl, combine all-purpose flour and salt. Gradually add water and olive oil, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

    Prepare the Dumpling Filling: In another bowl, combine green onions, shredded chicken (or tofu), curry powder, ginger paste, and garlic paste. Mix well and season with salt to taste.

      Shape the Dumplings: Roll out the rested dough to about 1/8 inch thick. Cut into circles (about 3 inches in diameter). Place about 1 tsp of filling in the center of each circle, fold over, and seal the edges by pressing with a fork or your fingers. Repeat with remaining dough and filling.

        Cook the Dumplings: Bring a pot of water to a boil. Add the dumplings in batches and cook for about 5 minutes, or until they float to the top. Remove with a slotted spoon and set aside.

          Make the Soup: In a large pot, heat a splash of oil over medium heat. Add the red curry paste and sauté for a minute until fragrant. Stir in the broth, coconut milk, soy sauce, lime juice, sugar, and diced tomatoes. Bring to a gentle simmer.

            Add Vegetables: Carefully add the sliced carrots and snap peas to the simmering soup. Cook for about 5-7 minutes, until the vegetables are tender.

              Add Dumplings: Gently add the cooked dumplings to the soup and heat through for another 2-3 minutes.

                Serve: Ladle the soup into bowls, garnish with fresh cilantro and a lime wedge on the side. Enjoy your hearty curry dumpling soup!

                  Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings