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When the temperatures drop and the chill of winter settles in, there's nothing quite as comforting as a warm bowl of soup. This is especially true for those who appreciate the rich, aromatic flavors of Asian cuisine. Today, we are diving into the delightful world of Curry Dumpling Soup—a dish that not only warms you from the inside out but also tantalizes your taste buds with its unique blend of flavors. The combination of soft, pillowy dumplings filled with vibrant, fresh vegetables and enveloped in a creamy, spicy curry broth creates an experience that is both hearty and satisfying.

Best Curry Dumpling Soup

Warm up with this deliciously comforting Best Curry Dumpling Soup! Packed with flavorful homemade dumplings filled with veggies and spices, this bowl of goodness combines coconut milk and red curry for a rich, aromatic broth. Perfect for a cozy dinner, this recipe is not only easy to make but also bursting with vibrant colors and nutrients. Garnish with fresh cilantro and a squeeze of lime for a refreshing touch. Enjoy every bite!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/4 cup water (adjust as necessary)

1/2 tsp salt

1/4 tsp turmeric powder

1/2 tsp baking powder

1/2 cup finely chopped green onions

1/2 cup grated carrots

1/2 cup chopped spinach

1 tsp ginger paste

1 tsp garlic paste

1 tbsp soy sauce

For the Soup:

4 cups vegetable or chicken broth

1 can (14 oz) coconut milk

2 tbsp red curry paste

1 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 thumb-sized piece of ginger, grated

1 cup sliced mushrooms

1 bell pepper, diced

2 cups baby spinach

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Make the Dumpling Dough:

    - In a bowl, mix the flour, salt, turmeric, and baking powder.

      - Gradually add water until the mixture forms a smooth dough. Knead for a few minutes until elastic.

        - Wrap in plastic wrap and let it rest for 30 minutes.

          Prepare the Dumpling Filling:

            - In a separate bowl, combine the green onions, grated carrots, chopped spinach, ginger paste, garlic paste, and soy sauce. Mix well.

              Form the Dumplings:

                - Divide the resting dough into small balls. Roll each ball into a flat circle.

                  - Place about a teaspoon of the filling in the center of each circle. Fold and seal the edges to form dumplings.

                    Prepare the Soup Base:

                      - In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).

                        - Stir in minced garlic and grated ginger, cooking for an additional minute.

                          - Add mushrooms and bell pepper; sauté until softened.

                            Add the Flavors:

                              - Mix in the red curry paste, stirring for a few minutes to release the aromas.

                                - Pour in the vegetable or chicken broth and coconut milk. Bring the mixture to a gentle simmer.

                                  Cook the Dumplings:

                                    - Gently add the prepared dumplings into the simmering soup. Allow them to cook for about 10-12 minutes, or until they float to the top.

                                      Finish the Soup:

                                        - Stir in the baby spinach and cook for another 2 minutes until wilted. Season with salt and pepper to taste.

                                          Serve:

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

                                              Prep Time: 30 min | Total Time: 1 hr | Servings: 4

                                                Enjoy the delightful warmth and flavors of this curry dumpling soup! 🥢💖