Go Back
Curry and dumplings are beloved staples across various cuisines worldwide, each culture adding its unique spin to these comforting foods. From the spicy curries of India to the savory dumplings of Chinese cuisine, these dishes have transcended borders, becoming symbolic of warmth and comfort. Among the many delightful ways to enjoy these flavors, the Best Curry Dumpling Soup stands out as an exemplary recipe that combines the rich essence of curry with the satisfying texture of dumplings in a warm, inviting broth.

Best Curry Dumpling Soup

Warm up with this delightful Best Curry Dumpling Soup! Packed with flavorful dumplings made from scratch and a rich, creamy coconut broth, this comforting dish will warm your soul on any chilly day. Enjoy a medley of mixed vegetables and optional chicken wrapped in tender dumplings, all simmered to perfection with aromatic spices. Garnished with fresh cilantro and green onions, it's a hearty meal that’s perfect for sharing. Get ready to impress everyone at your table!
Print Recipe Pin Recipe

Ingredients
  

For the Dumplings:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon turmeric powder

3/4 cup boiling water

1 tablespoon vegetable oil

For the Filling:

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

1/2 cup cooked, shredded chicken (optional)

1 tablespoon curry powder

1/2 teaspoon ginger paste

1 tablespoon soy sauce

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

For the Soup:

4 cups vegetable or chicken broth

1 can (400ml) coconut milk

1 tablespoon curry paste (red or green, based on preference)

1 tablespoon fish sauce (or soy sauce for vegetarian option)

1 teaspoon lime juice

Salt to taste

Green onions, chopped (for garnish)

Instructions

Prepare the Dumpling Dough:

    - In a mixing bowl, combine the flour, salt, and turmeric powder.

      - Gradually stir in the boiling water, mixing until a dough forms.

        - Add the vegetable oil and knead the dough for about 5-7 minutes until smooth. Cover and let rest for 30 minutes.

          Make the Filling:

            - In a sauté pan, heat 1 tablespoon of oil and add the ginger paste. Sauté for a minute until fragrant.

              - Stir in the chopped mixed vegetables and cook for another 3-4 minutes.

                - Add the curry powder, soy sauce, salt, and pepper. If using, fold in the shredded chicken and cook until heated through. Set aside to cool.

                  Shape the Dumplings:

                    - Roll the rested dough out on a floured surface to about 1/8 inch thick. Use a round cutter or glass to cut out circles.

                      - Place about a teaspoon of the filling in the center of each circle. Fold the dough over and pinch the edges to seal tightly. Repeat until all dough and filling are used.

                        Prepare the Soup:

                          - In a large pot, combine the broth, coconut milk, curry paste, fish sauce, and lime juice. Stir well and bring to a simmer over medium heat.

                            - Gently add the prepared dumplings to the soup. Let them cook for about 10-12 minutes or until they float to the surface and are cooked through.

                              Serve:

                                - Taste the soup and adjust seasoning with salt as needed.

                                  - Ladle the soup into bowls, garnish with chopped green onions and cilantro, and enjoy hot!

                                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4