Go Back
Curry Dumpling Soup is a dish that beautifully marries the heartiness of dumplings with the vibrant and aromatic flavors of curry. Its origins can be traced back to various regions in Asia, where both dumplings and curry have been staples for centuries. From the bustling streets of India, where curry is an everyday essential, to the comforting kitchens of Southeast Asia, where dumplings are a beloved treat, this soup encapsulates a fusion of cultures and culinary traditions. The dish is not only beloved for its rich flavors but also for its ability to evoke warmth and comfort, making it perfect for any occasion, from cozy family dinners to festive gatherings.

Best Curry Dumpling Soup

Warm up with this delightful Best Curry Dumpling Soup! Packed with flavorful dumplings made from scratch and a creamy coconut curry broth, this dish is a perfect balance of comfort and spice. You'll love the vibrant veggies and fresh cilantro that add a burst of freshness. Easy to make in just 40 minutes, it's a perfect meal for any day of the week. Gather your ingredients and indulge in this hearty, aromatic soup today!
Print Recipe Pin Recipe

Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1 teaspoon salt

1/3 cup water

1 tablespoon vegetable oil

For the Curry Soup:

2 tablespoons coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

4 cups vegetable broth

1 can (14 oz) coconut milk

1 tablespoon soy sauce

1 tablespoon lime juice

2 cups spinach leaves

1 cup diced carrots

1 bell pepper, sliced

Fresh cilantro, for garnish

Salt and pepper to taste

Instructions
 

Make the Dumplings:

    - In a mixing bowl, combine the flour and salt. Gradually add water and vegetable oil, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.

      - Divide the dough into small pieces and roll each piece into a ball. Flatten them slightly to form small discs. Set aside.

        Prepare the Soup:

          - In a large pot, heat coconut oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

            - Add minced garlic and grated ginger, stirring for an additional minute until fragrant.

              - Stir in the red curry paste, cook for 2 minutes to toast the flavors.

                Add Liquid and Vegetables:

                  - Pour in the vegetable broth and coconut milk. Stir well to combine, then bring the mixture to a gentle boil.

                    - Add the carrots and bell pepper, cooking for 5–7 minutes until they're tender.

                      Cook the Dumplings:

                        - Gently add the dumplings into the simmering soup. Let them cook for about 5-6 minutes until they float to the top and are cooked through.

                          Finish the Soup:

                            - Stir in the spinach leaves, soy sauce, and lime juice. Cook for another 2-3 minutes until the spinach is wilted.

                              - Taste and adjust seasoning with salt and pepper.

                                Serve:

                                  - Ladle the soup into bowls, garnishing with fresh cilantro. Serve hot and enjoy!

                                    Prep Time, Total Time, Servings: 30 minutes | 40 minutes | Serves 4