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Curry Dumpling Soup

Curry Dumpling Soup
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Curry Dumpling Soup is a comforting and flavorful dish featuring soft dumplings filled with meat or mushrooms, simmered in a mildly spiced, creamy curry broth made with coconut milk and aromatic spices. Perfect for cozy meals, this soup offers a rich blend of textures and tastes that soothe and satisfy.

Ingredients

Scale

Broth and Base

  • 4 cups chicken or vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons curry powder
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Dumpling Dough

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 teaspoon salt
  • 3/4 cup water (adjust as needed)

Dumpling Filling

  • 1 cup ground meat (chicken, pork, or beef) or finely chopped mushrooms or tofu for vegetarian/vegan version
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 1/2 teaspoon curry powder

Garnishes

  • Fresh cilantro or parsley, chopped
  • Optional: lime wedges, chili oil, microgreens, or edible flowers

Instructions

  1. Prepare the Dumpling Filling: Finely chop the onion, garlic, and your choice of ground meat, mushrooms, or tofu. Sauté in a bit of oil until fully cooked and fragrant. Season with salt, pepper, and 1/2 teaspoon curry powder. Let the filling cool slightly before using.
  2. Make the Dumpling Dough: In a bowl, combine the flour and salt. Gradually add water while mixing until a smooth, elastic dough forms. Knead briefly, then cover and let it rest while you prepare the broth.
  3. Shape the Dumplings: Roll the dough out thinly on a floured surface. Cut into small circles approximately 2-3 inches in diameter. Place about 1 teaspoon of filling in the center of each circle, then fold and pinch the edges tightly to seal, ensuring no filling escapes during cooking.
  4. Prepare the Curry Broth: In a large pot, sauté the chopped onion and garlic over medium heat until translucent and fragrant. Stir in the curry powder and cook for about one minute to release its aroma. Pour in the broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
  5. Cook the Dumplings in Broth: Gently drop the formed dumplings into the simmering curry broth. Cook for 6 to 8 minutes, or until the dumplings float to the surface and are tender. Stir occasionally to prevent sticking.
  6. Final Touches: Season the soup with salt and pepper to your taste. Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley. Optionally, add a squeeze of lime or a drizzle of chili oil for added brightness and heat.

Notes

  • Brush dumplings lightly with water before folding to ensure a good seal and prevent bursting during cooking.
  • Simmer the soup gently; avoid boiling to keep the dumplings intact and tender.
  • Dough can be made ahead and refrigerated, wrapped tightly to keep it moist for easier shaping later.
  • Taste the broth before seasoning with salt as coconut milk and curry powder add natural seasoning.
  • Use fresh or freshly ground curry powder for the best flavor impact.
  • Store leftover soup in an airtight container in the fridge for up to 3 days; reheat gently to preserve texture.
  • Freeze uncooked dumplings on a baking sheet before transferring to freezer bags to avoid sticking.
  • Vegetarian or vegan versions can be made by substituting meat with mushrooms or tofu and using vegetable broth.

Nutrition

Keywords: curry, dumpling soup, comfort food, easy recipe, gluten free option, vegetarian, vegan, curry broth, coconut milk, dumplings

Find it online: https://recipesbykaeli.com/curry-dumpling-soup/