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In the world of comfort food, few dishes can rival the heartwarming blend of flavors and textures found in a bowl of curry dumpling soup. This remarkable recipe marries the comforting nature of dumplings with the exotic allure of curry spices, all enveloped in a rich and creamy coconut broth. The result is not just a meal, but a soul-soothing experience perfect for cozy dinners or gatherings with friends and family.

Best Curry Dumpling Soup

Warm up with this delicious Best Curry Dumpling Soup! Perfectly crafted dumplings filled with a flavorful blend of mashed potatoes, scallions, and spices are combined with a creamy coconut broth enriched with red curry paste. Topped with fresh spinach and mushrooms, this soup is a comforting meal that bursts with flavor in every bite. It's easy to make and perfect for sharing. Try it out for a cozy dinner in under an hour!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

2 tablespoons tapioca flour

1/2 teaspoon salt

1/4 cup water (add more if needed)

1/2 cup finely chopped scallions

1/2 cup cooked and mashed potatoes

1 tablespoon curry powder

1 teaspoon ginger paste

1/2 teaspoon chili flakes (optional)

For the Soup:

4 cups vegetable or chicken broth

1 can (400 ml) coconut milk

2 tablespoons red curry paste

1 tablespoon soy sauce

1 tablespoon lime juice

1 cup sliced mushrooms

1 cup baby spinach

Fresh cilantro for garnish

Instructions
 

Make the Dumpling Dough:

    - In a mixing bowl, combine flour, tapioca flour, and salt. Gradually add water while kneading until you achieve a smooth and pliable dough. Let it rest for 20 minutes.

      Prepare the Dumpling Filling:

        - In a separate bowl, mix mashed potatoes, chopped scallions, curry powder, ginger paste, and chili flakes. Adjust seasoning according to your taste.

          Assemble the Dumplings:

            - Divide the rested dough into small balls (about the size of a cherry). Roll each ball into a thin circle. Place a teaspoon of the filling in the center and fold over to create a half-moon shape. Pinch the edges to seal tightly. Repeat until all dough and filling is used.

              Prepare the Soup Base:

                - In a large pot, combine the vegetable or chicken broth and coconut milk. Stir in red curry paste, soy sauce, and lime juice. Bring it to a gentle simmer over medium heat.

                  Cook the Dumplings:

                    - Carefully drop the dumplings into the simmering soup and cook for about 8-10 minutes, or until they float to the surface and are cooked through.

                      Add Vegetables:

                        - Stir in the sliced mushrooms and baby spinach. Cook for an additional 2-3 minutes until the spinach wilts and mushrooms are tender.

                          Serve:

                            - Ladle the curry dumpling soup into bowls. Garnish with fresh cilantro and a wedge of lime for a refreshing touch.

                              Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 4