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Explore the delightful world of comfort food with our Heavenly Curry Dumpling Soup. This dish combines tender dumplings filled with savory chicken and aromatic spices, all nestled in a rich and creamy curry broth. Perfect for chilly evenings or when you're in need of a warm, satisfying meal, this recipe not only tantalizes your taste buds but also nourishes your soul. In this article, we will guide you through each step of creating this culinary masterpiece, providing insights into the ingredients and techniques that make this soup truly heavenly.

Best Curry Dumpling Soup

Warm up with this Heavenly Curry Dumpling Soup, a comforting dish perfect for any occasion! This recipe combines tender, homemade dumplings stuffed with shredded chicken, mushrooms, and a fragrant blend of spices, all simmered in a rich, creamy coconut broth. Loaded with nutritious greens, each bowl is garnished with fresh cilantro for an added burst of flavor. Easy to make and oh-so-delicious, this soup is a must-try for curry lovers!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 cup water, boiled and cooled

1/4 teaspoon salt

1 tablespoon vegetable oil

For the Filling:

1 cup cooked chicken, finely shredded

1/2 cup mushrooms, finely chopped

1 small onion, finely diced

2 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ginger, grated

Salt and pepper to taste

For the Soup:

4 cups chicken broth

1 can (400ml) coconut milk

1 tablespoon curry paste (red or yellow)

2 cups spinach or kale, chopped

1 tablespoon fish sauce (optional)

1 lime, juiced

Fresh cilantro for garnish

Instructions
 

Prepare the Dumpling Dough:

    In a large bowl, combine the all-purpose flour and salt. Gradually add the boiled water while mixing with a fork. Knead the mixture into a smooth dough and let it rest for 30 minutes, covered with a damp cloth.

      Make the Dumpling Filling:

        In a skillet, heat a little oil over medium heat. Sauté the onions and garlic until translucent. Add the mushrooms, ginger, and cooked chicken. Stir in the curry powder, season with salt and pepper to taste, and cook until everything is well combined. Allow the filling to cool.

          Form the Dumplings:

            Roll the dough into small balls and then flatten each ball into a circle on a floured surface. Spoon a small amount of filling onto the center of each dough circle. Fold over the dough to form a half-moon shape and pinch the edges to seal tightly.

              Prepare the Soup Base:

                In a large pot, combine the chicken broth, coconut milk, and curry paste. Bring to a simmer over medium heat. Adjust heat as necessary to avoid boiling. Stir it well until the curry paste dissolves completely.

                  Cook the Dumplings:

                    Gently add the dumplings into the simmering soup. Make sure they are submerged and allow them to cook for about 8-10 minutes or until they float to the surface.

                      Finish the Soup:

                        Add the chopped spinach (or kale), fish sauce (if using), and lime juice. Cook for an additional 2-3 minutes until the greens are wilted and tender.

                          Serve:

                            Ladle the soup into bowls, ensuring each bowl has a generous serving of dumplings. Garnish with fresh cilantro before serving.

                              Prep Time: 30 min | Total Time: 1 hr | Servings: 4