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Food has an undeniable power to evoke feelings of warmth and security, often reminding us of home and cherished memories. The act of sharing a meal, especially one that is steaming hot and filled with comforting flavors, can foster connection and bring joy to our lives. In many cultures, soups serve as a staple during colder months, providing not just sustenance but also a sense of community and belonging. The Warm & Cozy Curry Dumpling Soup captures this essence perfectly, offering a delightful balance of flavors and textures that can make even the coldest days feel a little warmer.
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Best Curry Dumpling Soup

Warm up your chilly days with a delightful bowl of Warm & Cozy Curry Dumpling Soup! This comforting dish combines tender dumplings with a rich curry-infused broth, providing both nourishment and warmth. Perfect for cozy nights in or gatherings with loved ones, this soup is easy to customize with your choice of fillings and veggies. Share in the joy of a homestyle meal that warms the heart. Ready to try it? #CurrySoup #DumplingSoup #ComfortFood #CozyEats #FoodieFavorites

Ingredients

For the Dumplings:

1 cup all-purpose flour

1/2 tsp salt

1/3 cup water (or as needed)

1/2 cup finely chopped scallions

1/2 cup diced firm tofu or chicken (optional)

1 tbsp curry powder

1 tbsp soy sauce

1 tsp ginger paste

1 tsp garlic paste

For the Soup:

4 cups vegetable broth (or chicken broth)

1 can (400 ml) coconut milk

2 tbsp red curry paste

1 cup sliced mushrooms

1 cup baby spinach

2 tbsp fish sauce (or soy sauce for a vegetarian version)

1 tbsp lime juice

Fresh cilantro for garnish

Lime wedges for serving

Instructions

Make the Dumpling Dough: In a mixing bowl, combine the flour and salt. Gradually add water until a semi-soft dough forms. Knead on a floured surface for about 5 minutes. Wrap in plastic wrap and let it rest for 30 minutes.

    Prepare the Dumpling Filling: In a separate bowl, mix scallions, tofu/chicken (if using), curry powder, soy sauce, ginger, and garlic paste until well combined. Set aside.

      Form the Dumplings: Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 3 inches in diameter). Place a small spoonful of the filling in the center of each circle. Moisten the edges with water, fold the dough in half to form a semi-circle, and pinch to seal.

        Cook the Dumplings: Boil water in a large pot, then gently drop in the dumplings. Cook for about 5-7 minutes or until they float to the surface, indicating they are cooked. Remove with a slotted spoon and set aside.

          Prepare the Soup: In a large pot, heat a little oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant. Pour in the vegetable broth and coconut milk, stirring well to combine.

            Add Vegetables: Bring the soup to a simmer, then add the sliced mushrooms and cook for 5 minutes. Stir in the baby spinach, fish sauce, and lime juice, continuing to simmer until the spinach wilts.

              Assemble the Soup: Gently add the cooked dumplings into the soup. Allow it to warm through for 2-3 minutes.

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

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