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There's something inherently comforting about a warm bowl of soup, especially on a chilly day. A steaming soup can soothe the soul, wrapping you in a warm embrace with every spoonful. Among the myriad options available, the Curry Bliss Dumpling Soup stands out as a delightful fusion of flavors and textures that elevates the humble soup into a culinary experience. This dish seamlessly combines tender dumplings with a fragrant, spicy curry broth, creating a satisfying meal that warms both body and spirit.

Best Curry Dumpling Soup

Warm up with this comforting Curry Bliss Dumpling Soup! Packed with tender dumplings filled with chicken or tofu, bright green onions, and aromatic spices, this soup is a delightful twist on traditional flavors. The creamy coconut milk and red curry paste create a rich broth complemented by vibrant vegetables like sweet potatoes and snap peas. Perfect for a cozy dinner, this recipe serves 4 and brings happiness to every bowl. Enjoy the bliss!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 tsp salt

1/4 cup boiling water

1/4 cup finely chopped green onions

1/2 cup cooked minced chicken (or tofu for a vegetarian option)

1/4 cup finely grated ginger

1 garlic clove, minced

1 tsp curry powder

1 tsp soy sauce

For the Soup:

4 cups vegetable broth

1 can (14 oz) coconut milk

2 tbsp red curry paste

1 cup diced carrots

1 cup diced sweet potatoes

1 cup snap peas

1 tbsp lime juice

Fresh cilantro, for garnish

Salt and pepper, to taste

Instructions
 

Prepare the Dumpling Dough:

    - In a mixing bowl, combine the flour and salt. Gradually add boiling water, mixing with a fork until combined. Once cool enough to handle, knead the dough on a floured surface for about 5 minutes, until smooth. Cover and let rest for 30 minutes.

      Make the Dumpling Filling:

        - In another bowl, mix the minced chicken (or tofu), green onions, ginger, garlic, curry powder, and soy sauce. Adjust seasoning with salt and pepper. Set aside.

          Form the Dumplings:

            - Roll the dough into small balls (about 1 inch in diameter). Flatten each ball into a small circle and place about 1 tsp of filling in the center. Fold the dough over the filling to create a half-moon shape, sealing the edges by pinching or pleating.

              Prepare the Soup:

                - In a large pot, heat the vegetable broth over medium heat. Add the coconut milk and red curry paste, stirring until the paste is well combined.

                  Add Vegetables:

                    - Stir in the carrots, sweet potatoes, and snap peas. Cook for about 10-15 minutes, or until the vegetables are tender.

                      Cook the Dumplings:

                        - Gently add the dumplings to the soup, ensuring they are submerged. Cook for an additional 8-10 minutes, until dumplings float and are cooked through.

                          Finish the Soup:

                            - Finish with lime juice and adjust seasoning with salt and pepper to taste.

                              Serve:

                                - Ladle the soup into bowls and garnish with fresh cilantro. Enjoy your warm, comforting bowl of curry dumpling soup!

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