Description
Delicious Curry Dumpling Soup is a heartwarming, flavorful dish that marries tender homemade dumplings with a rich, aromatic curry broth. Packed with vegetables and a balance of spices, this soup is both comforting and satisfying—a perfect meal for chilly nights or when you’re craving something cozy but a little bit exotic.
Ingredients
Units
Scale
For the Dumplings
- 1 cup all-purpose flour
- 1/4 cup water (plus more as needed)
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
For the Soup Base
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, sliced
- 1 bell pepper, diced
- 1 medium potato, diced
- 1/2 cup green peas (fresh or frozen)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
For the Curry Flavor
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
To Finish
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges
Instructions
- Make the Dumpling Dough: In a medium bowl, combine flour and salt. Stir in the oil and water, mixing until a shaggy dough forms. Knead on a lightly floured surface for about 5 minutes, until smooth. Cover with a damp cloth and let rest while you prepare the soup.
- Sauté the Aromatics: Heat oil in a large pot over medium heat. Add the diced onion, garlic, and ginger. Sauté for 3-4 minutes until softened and fragrant.
- Add Vegetables and Spices: Stir in the carrots, bell pepper, and potatoes. Sprinkle in the curry powder, cumin, turmeric, cayenne, salt, and pepper. Cook for another 3 minutes to toast the spices and begin to soften the veggies.
- Simmer the Soup: Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes, until the vegetables are almost tender.
- Shape and Add the Dumplings: Pinch off small pieces of dough (about 1 teaspoon each) and roll into balls. Drop them gently into the simmering soup. Add the peas and coconut milk. Simmer for another 8-10 minutes, until dumplings are cooked through and vegetables are tender.
- Finish and Serve: Taste and adjust seasonings. Ladle the soup into bowls, garnish with chopped fresh cilantro or parsley, and serve with lime wedges for a bright, tangy finish.
Notes
- You can substitute chicken or shrimp for a non-vegetarian version.
- Adjust the spice level by adding more or less cayenne.
- Wonton wrappers can be used instead of homemade dumpling dough for convenience.
- Leftovers keep well in the fridge for up to 3 days—reheat gently to avoid breaking the dumplings.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
