Description
A warm and comforting curry dumpling soup featuring fluffy homemade dumplings in a rich, spiced coconut curry broth.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 tablespoon melted butter or oil
- 1 cup chopped carrots (optional)
- 1 cup spinach or bok choy (optional)
- 1/2 cup peas (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes until softened.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in curry powder, turmeric, and cumin; cook for 30 seconds to bloom spices.
- Pour in broth, coconut milk, soy sauce, salt, and pepper. Bring to a gentle boil.
- Add carrots if using and simmer for 10 minutes until slightly tender.
- In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter to form a soft dough.
- Reduce soup to a simmer. Drop spoonfuls of dough into the soup.
- Cover and cook dumplings for 12–15 minutes without lifting the lid.
- Add spinach or bok choy and let wilt.
- Taste, adjust seasoning, and garnish with cilantro before serving.
Notes
- Do not lift the lid while dumplings cook to ensure they become fluffy.
- Adjust spice level by adding chili flakes or curry paste.
- Use vegetable broth for a vegetarian version.
- Frozen dumplings can be used as a shortcut.
- Add protein like shredded chicken or tofu for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
