Go Back
Curry dumpling soup is a delightful dish that brings together the comforting warmth of soup and the satisfying texture of dumplings, all infused with the rich flavors of curry. This culinary masterpiece resonates deeply within various cultures, especially in Asian cuisine, where dumplings hold a special place in the hearts and homes of many. The combination of tender, flavorful dumplings swimming in a fragrant curry broth creates an experience that is both nourishing and heartwarming.

Best Curry Dumpling Soup

Warm up with this delightful Best Curry Dumpling Soup! This flavorful dish combines tender dumplings filled with spiced chicken or tofu and a creamy coconut broth. Easy to make from scratch, you'll knead your dough, prepare a savory filling, and cook everything to perfection. Finished with fresh spinach and garnished with cilantro and lime, each bowl is a comforting treat perfect for any time of the year. Dive into the rich flavors and enjoy a cozy meal at home!
Print Recipe Pin Recipe

Ingredients
  

For the Dumpling Dough:

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup boiling water

For the Curry Filling:

1 cup ground chicken or tofu

1 tablespoon curry powder

1 teaspoon ginger, minced

2 garlic cloves, minced

2 green onions, finely chopped

Salt and pepper to taste

For the Soup:

4 cups chicken or vegetable broth

1 can (400ml) coconut milk

1 tablespoon red curry paste

2 tablespoons soy sauce

1 tablespoon lime juice

1 cup baby spinach

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Make the Dumpling Dough:

    - In a medium bowl, combine the flour and salt. Gradually add the boiling water, stirring with a fork until combined.

      - Once it's cool enough to handle, knead the dough on a floured surface until smooth. Cover with a damp cloth and let it rest for 30 minutes.

        Prepare the Curry Filling:

          - In a bowl, mix the ground chicken (or tofu), curry powder, ginger, garlic, green onions, salt, and pepper. Make sure the mixture is well combined.

            Form the Dumplings:

              - Divide the dumpling dough into small balls (about the size of a walnut). Roll each ball into a circle about 3 inches in diameter.

                - Place a teaspoon of the curry filling in the center and fold the dumpling, sealing the edges by pinching them together. Repeat until all the dough and filling are used.

                  Make the Soup:

                    - In a large pot, bring the broth to a boil. Add the coconut milk and red curry paste, stirring until the paste is fully dissolved.

                      - Lower the heat and add the soy sauce and lime juice. Taste and adjust seasoning if necessary.

                        Cook the Dumplings:

                          - Once the soup is simmering, gently drop the dumplings into the pot. Cook for 8-10 minutes or until the dumplings float and are cooked through.

                            Final Touches:

                              - Add the baby spinach to the soup and let it wilt for about 2 minutes.

                                - Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

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