Description

Delicious Curry Dumpling Soup is a comforting, flavorful dish perfect for chilly evenings. It features light, pillowy dumplings simmered in a fragrant curry-spiced broth loaded with tender vegetables and your choice of protein. This easy, warming soup brings together the aromatic allure of curry with the heartiness of homemade dumplings, making it an irresistible one-pot meal the whole family will love.

Ingredients

Units Scale

For the Dumplings

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk (or plant-based milk)
2 tablespoons melted butter (or neutral oil for vegan)

For the Soup

1 tablespoon vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 red bell pepper, diced
1 large potato, peeled and cubed
1 tablespoon curry powder
1 teaspoon turmeric
6 cups vegetable broth (or chicken broth)
1 can (14 oz) coconut milk
2 cups cooked protein (chicken, tofu, or chickpeas)
Salt and pepper to taste

For Serving

Chopped fresh cilantro or parsley
Lime wedges

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Instructions

Make the Dumpling Dough: In a medium bowl, whisk together flour, baking powder, and salt. Pour in milk and melted butter, stirring until a soft, shaggy dough forms. Set aside and let rest while you begin the soup.
Sauté the Aromatics: In a large pot over medium heat, warm the vegetable oil. Add diced onion, and cook until translucent, about 3-4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add Vegetables and Spices: Add the carrots, celery, bell pepper, and potato. Sprinkle in curry powder and turmeric, stirring to coat the vegetables and toast the spices for 1-2 minutes.
Simmer the Soup Base: Pour in the vegetable broth and coconut milk. Bring to a boil, then reduce the heat to a simmer. Add your chosen cooked protein (like shredded chicken, cubed tofu, or chickpeas). Season with salt and pepper to taste, simmering until the vegetables are tender, about 10 minutes.
Drop and Cook the Dumplings: Using a spoon, drop heaping tablespoons of the dumpling dough on top of the simmering soup. Cover the pot tightly with a lid and let the dumplings steam for 12-15 minutes. Avoid lifting the lid so the dumplings cook through and become fluffy.
Finish and Serve: Remove the lid, and gently check the dumplings for doneness—they should be puffed and cooked through. Taste the soup and adjust seasoning if necessary. Ladle soup with dumplings into bowls and garnish with fresh chopped cilantro or parsley and a squeeze of lime juice if desired.

Notes

For extra heat, add a diced chili or a pinch of cayenne with the aromatics.
You can swap out the vegetables for seasonal favorites or use frozen mixed veggies in a pinch.
For vegan soup, use plant-based milk and oil in the dumplings and stick with tofu or chickpeas.
If you prefer a thicker soup, mash a few potato pieces into the broth before adding dumplings.

Nutrition

Serving Size: 1 large bowl
Calories: 345
Sugar: 5g
Sodium: 550mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 10g
Cholesterol: 15mg