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Curry dumpling soup is more than just a meal; it’s a comforting embrace in a bowl, a dish that promises warmth and satisfaction with every spoonful. This delightful concoction combines the rich, aromatic flavors of curry with the tender goodness of homemade dumplings, resulting in a culinary experience that is both hearty and nourishing. The allure of this soup lies not only in its tantalizing taste but also in the art of crafting dumplings from scratch, an endeavor that many home cooks find rewarding and fun.

Best Curry Dumpling Soup

Warm up your kitchen with this delicious Best Curry Dumpling Soup! Packed with flavorful dumplings made from scratch, filled with vibrant veggies and paneer or tofu, this recipe is a cozy delight. The creamy coconut broth, paired with aromatic spices, brings everything together for a truly comforting meal. Perfect for sharing on a chilly night, this soup is not only satisfying but also colorful and inviting. Enjoy garnished with fresh cilantro and green onions!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/4 cup water (or as needed)

1/2 teaspoon salt

1/2 teaspoon turmeric powder

1/2 tablespoon olive oil

For the Filling:

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

1 tablespoon fresh ginger, minced

1 tablespoon garlic, minced

1 tablespoon curry powder

1/2 cup paneer or tofu, crumbled

Salt and pepper to taste

For the Soup:

4 cups vegetable broth

1 can (400ml) coconut milk

1 tablespoon curry powder

1 tablespoon soy sauce

1 teaspoon lime juice

Fresh cilantro for garnish

Chopped green onions for garnish

Instructions
 

Make the Dumpling Dough:

    - In a mixing bowl, combine the all-purpose flour, salt, turmeric powder, and olive oil. Gradually add water, mixing until a smooth dough forms. Knead for 5-7 minutes until elastic. Cover with a damp cloth and set aside.

      Prepare the Filling:

        - In a skillet over medium heat, add a splash of oil and sauté the ginger and garlic until fragrant.

          - Add the chopped vegetables and curry powder, cooking until the vegetables are tender. Stir in the crumbled paneer or tofu, season with salt and pepper, and remove from heat.

            Form the Dumplings:

              - Roll out the dumpling dough on a lightly floured surface to about 1/8 inch thick. Cut into circles (about 3 inches in diameter).

                - Place a small spoonful of filling in the center of each circle, fold over and seal the edges tightly, creating a crescent shape.

                  Cook the Dumplings:

                    - Bring a large pot of salted water to a boil. Carefully drop in the dumplings and cook for about 4-5 minutes until they float. Remove and set aside.

                      Prepare the Soup:

                        - In a large pot, combine the vegetable broth, coconut milk, curry powder, and soy sauce. Bring to a gentle simmer.

                          - Add the cooked dumplings to the soup and let them warm through for about 2-3 minutes. Stir in the lime juice.

                            Serve:

                              - Ladle the soup into bowls, garnish with fresh cilantro and chopped green onions. Enjoy the comforting flavors of curry with your delightful dumplings!

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