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Curry Dumpling Soup is a delightful fusion of flavor, comfort, and cultural heritage. This dish not only warms the soul with its rich broth but also tantalizes the taste buds with its harmonious blend of spices and textures. Originating from the culinary traditions of various cultures, curry and dumplings have long been cherished for their versatility and satisfying nature. Whether it’s a chilly evening or a gathering with friends and family, a bowl of Curry Dumpling Soup serves as a perfect centerpiece that invites everyone to gather around and enjoy.

Best Curry Dumpling Soup

Warm up with this delicious Best Curry Dumpling Soup! This hearty dish features a rich, aromatic curry broth made with coconut milk, fresh ginger, and red curry paste, complemented by homemade vegetable dumplings. It’s perfect for a cozy meal and easy to customize with your favorite veggies. Ready in just 40 minutes, it's a fun cooking project that the whole family will enjoy. Garnish with cilantro for a fresh finish. Dive into this comforting bowl of goodness!
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Ingredients
  

For the Curry Broth:

2 tablespoons coconut oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

4 cups vegetable broth

1 can (13.5 oz) coconut milk

2 tablespoons soy sauce

1 tablespoon lime juice

1 teaspoon brown sugar

Salt and pepper to taste

Fresh cilantro, for garnish

For the Dumplings:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup hot water

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

1 teaspoon sesame oil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Instructions
 

Prepare the Dumpling Dough:

    - In a mixing bowl, combine the flour, baking powder, and salt. Gradually add hot water while stirring until a soft dough forms. Knead on a floured surface for about 2-3 minutes until smooth. Cover and let it rest.

      Make the Filling:

        - In a separate bowl, mix the chopped vegetables, sesame oil, garlic powder, and onion powder. Season with salt and pepper to taste.

          Form the Dumplings:

            - On a floured surface, roll out the dough to about 1/8 inch thick. Cut into 3-inch circles. Place a spoonful of vegetable filling in the center of each circle. Fold over and pinch the edges to seal.

              Prepare the Curry Broth:

                - In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add garlic and ginger, cooking for an additional minute.

                  - Stir in the red curry paste and cook until fragrant (1-2 minutes). Pour in the vegetable broth and coconut milk, followed by the soy sauce and lime juice. Add brown sugar and season with salt and pepper. Bring to a simmer.

                    Cook the Dumplings:

                      - Gently drop the dumplings into the simmering broth. Cook for 10-12 minutes or until they float to the top and are cooked through.

                        Serve:

                          - Ladle the soup into bowls, ensuring each serving has several dumplings. Garnish with fresh cilantro. Serve hot and enjoy!

                            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6