Go Back
Curry dumpling soup is a delightful dish that brings warmth and comfort to the table, making it a favorite among lovers of Asian cuisine around the world. Originating from various culinary traditions, particularly in Southeast Asia, this soup harmoniously combines the rich flavors of curry with the heartiness of dumplings, creating a dish that is both satisfying and nourishing. The soup has evolved over time, with different regions infusing their unique spices and ingredients into the base recipe, making it a versatile choice for home cooks.

Best Curry Dumpling Soup

Warm up with this delightful Curry Dumpling Soup, perfect for a cozy meal! Homemade dumplings filled with a tasty mix of vegetables are steamed to perfection and served in a flavorful coconut curry broth. This recipe combines fresh ingredients like spinach, potatoes, and tomatoes for a satisfying dish that bursts with flavor. Garnish with cilantro and lime for an extra kick. A must-try for soup lovers and a heartwarming option for any dinner!
Print Recipe Pin Recipe

Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp turmeric powder

1/4 cup water (adjust as needed)

1/2 cup finely chopped vegetables (carrots, spinach, and mushrooms)

1/2 tsp ginger paste

1/2 tsp garlic paste

1/2 tsp soy sauce

1/4 tsp black pepper

For the Soup:

4 cups vegetable broth

1 can (14 oz) coconut milk

2 tbsp yellow curry paste

1 tbsp olive oil

1 onion, diced

2 garlic cloves, minced

1 inch ginger, grated

1 cup chopped tomatoes (fresh or canned)

1 cup diced potatoes

1 cup baby spinach

Salt to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Make the Dumpling Dough:

    - In a mixing bowl, combine flour, salt, turmeric, and pepper. Gradually add water, mixing until a soft dough forms. Knead for about 2-3 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.

      Prepare the Filling:

        - In a mixing bowl, combine chopped vegetables, ginger paste, garlic paste, soy sauce, and a pinch of salt. Mix well.

          Shape the Dumplings:

            - Divide the dough into small balls (about 1 inch). Roll each ball into a thin circle. Place a teaspoon of the vegetable filling in the center. Fold the circle in half and pinch the edges to seal. Repeat until all dough and filling are used.

              Cook the Dumplings:

                - Steam the dumplings in a steamer for about 10-15 minutes until they are firm and translucent. Alternatively, you can pan-fry them until golden brown and then steam them.

                  Prepare the Soup:

                    - In a large pot, heat olive oil over medium heat. Sauté onion, garlic, and ginger until fragrant. Add the curry paste and stir for a minute.

                      - Add chopped tomatoes and cook until they soften. Pour in vegetable broth and coconut milk. Bring to a gentle simmer.

                        Add Vegetables:

                          - Stir in diced potatoes and let them cook until tender (about 10 minutes). Then add baby spinach and cook for another 2 minutes.

                            Combine Dumplings and Soup:

                              - Gently place the cooked dumplings into the soup. Allow them to heat through for about 5 minutes. Season with salt as needed.

                                Serve:

                                  - Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side to squeeze over the top for added freshness.

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