Description

This hearty and flavorful Curry Dumpling Soup brings together tender dumplings, aromatic vegetables, and a warming curry broth for a satisfying main-course meal. Perfect for cozy nights, this soup is both comforting and easy to make, showcasing a delightful fusion of Asian-inspired flavors and classic dumpling goodness.

Ingredients

Units Scale

For the Dumplings

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter, cold and diced
1/3 cup milk (plus more as needed)

For the Soup Base

2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 carrots, sliced
2 celery stalks, sliced
1 bell pepper, diced
1 tablespoon mild curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
6 cups vegetable broth
1 cup coconut milk
1 tablespoon soy sauce
Salt and black pepper, to taste

For Garnish

Fresh cilantro, chopped
Lime wedges

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Instructions

Prepare the Dumpling Dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Add the cold, diced butter and rub it into the flour until the mixture resembles coarse crumbs. Pour in the milk and stir until a soft, shaggy dough comes together. If the dough seems too dry, add another tablespoon of milk. Cover and set aside.
Start the Soup Base: Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté for 2-3 minutes until slightly translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add Vegetables and Spices: Stir in the carrots, celery, and bell pepper. Cook for another 4-5 minutes until the vegetables begin to soften. Sprinkle in the curry powder, turmeric, and cumin, stirring constantly for about a minute to toast the spices and intensify their flavor.
Simmer the Soup: Pour in the vegetable broth and bring to a simmer. Add the coconut milk and soy sauce, then season with salt and pepper to taste. Let the soup simmer gently for 10 minutes, allowing the flavors to meld and the vegetables to soften.
Add the Dumplings: Using two teaspoons or a small scoop, drop heaping spoonfuls of the dumpling dough onto the surface of the simmering soup. Cover the pot with a tight-fitting lid and let the dumplings cook for about 15 minutes. Do not lift the lid during this time, as the dumplings puff up from the steam.
Finish and Serve: Remove the lid and check the dumplings for doneness—they should be puffed and cooked through in the center. Ladle the soup with dumplings into bowls, garnish with fresh cilantro, and serve with lime wedges for a burst of freshness.

Notes

For a vegan version, use vegan butter and plant-based milk in the dumplings.
If you prefer a spicier soup, add chili flakes or a chopped chili along with the spices.
Leftovers keep well in the refrigerator for up to 3 days; the dumplings will absorb more broth and become even more flavorful.
Swap in your favorite seasonal vegetables or add greens like spinach or kale towards the end of cooking.

Nutrition

Serving Size: 1 generous bowl
Calories: 340
Sugar: 7g
Sodium: 780mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 5g
Protein: 7g
Cholesterol: 22mg