Delight in this Curry Dumpling Soup that fuses aromatic spices, tender dumplings, and vibrant vegetables in a rich coconut broth for a Creamy Asian Soup like no other. Its warming, satisfying flavors make it a filling healthy soup perfect for easing chilly evenings and among the recipes you have to try.

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I wanted to share my new Best Curry Dumpling Soup recipe that I’ve been perfecting for a while now. I started by heating 2 tablespoons of vegetable oil in a large pot and adding 1 diced medium yellow onion.

Once it softens, add 3 minced garlic cloves and a 1 inch piece of freshly grated ginger. After that, its time to sprinkle in 2 tablespoons of curry powder and 1/2 teaspoon of turmeric powder which gives the soup its signature warmth.

I then pour in 6 cups of chicken or vegetable broth, a 14-ounce can of diced tomatoes and a 14-ounce can of coconut milk. I also toss in 1 cup of thinly sliced carrots and later add in the dumplings and 1 cup of baby spinach.

Its a filling healthy soup that works great on rainy evenings or as a family style dinner. I love this recipe for its balanced nutritional value and vibrant flavors.

Enjoy your bowl of pure comfort!

Why I Like this Recipe

I really love this curry dumpling soup recipe because it just feels like a warm hug on a cold day. The process is pretty simple and even if I’m tired its not complicated at all, which means I can whip it up anytime I want a comforting meal.

Here are a few reasons I like this recipe:

1. I love how comforting it is. The warm broth with curry, garlic and ginger makes me feel cozy every time I eat it.
2. The flavor is amazing. The mix of spices with coconut milk and tomatoes creates a deep, rich taste that surprises me in a good way.
3. I really appreciate how quick and easy it is to make. Even though it sounds fancy, the recipe flows naturally and I can have it ready pretty fast.
4. The dumplings add such a fun texture to each bite. They give the soup a unique twist that keeps me coming back for more.

Ingredients

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Onions add a natural sweetness with plenty of fiber and essential vitamins.
Garlic offers strong flavor and healthy benefits like immune support.
Ginger gives a zesty kick and helps digestion in our soup.
Coconut milk makes the broth creamy with a hint of natural sweetness.
Curry powder blends spices for a warming, robust flavor profile.
Diced tomatoes bring tanginess and vitamins, balancing the creaminess nicely.
Carrots add a slight sweetness and extra fiber for hearty texture.
Dumplings provide energy with carbohydrates and create fun, chewy bites.
Baby spinach offers iron and vitamins to round out this vibrant meal.

Ingredient Quantities

2 tablespoons vegetable oil

1 medium yellow onion, diced

3 garlic cloves, minced (or more if you love garlic)

1 inch piece of fresh ginger, grated

2 tablespoons curry powder

1/2 teaspoon turmeric powder

6 cups chicken or vegetable broth

1 14-ounce can diced tomatoes

1 14-ounce can coconut milk

1 cup carrots, sliced thin

1 package dumplings (about 12-15 dumplings, thawed if frozen)

1 cup baby spinach

Salt and freshly ground black pepper to taste

Optional: Fresh cilantro and lime wedges for garnish

How to Make this

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1. Heat 2 tablespoons of vegetable oil in a large soup pot over medium heat and add the diced yellow onion, cook until it’s soft and a bit translucent.

2. Stir in 3 minced garlic cloves and the grated inch of fresh ginger, let them sizzle for about a minute until they loose their aroma.

3. Sprinkle in 2 tablespoons curry powder and 1/2 teaspoon turmeric powder, stirring constantly to help the spices release their flavors.

4. Pour in 6 cups of chicken or vegetable broth, then add in the 14-ounce can of diced tomatoes and 14-ounce can of coconut milk, stirring everything together.

5. Toss in the 1 cup of thinly sliced carrots, bring the soup to a simmer and let it cook for around 10 minutes until the carrots start to become tender.

6. Carefully add the package of dumplings (about 12-15, thawed if they were frozen) to the simmering soup and let them cook as per package instructions, usually for about 5-7 minutes.

7. Mix in 1 cup of baby spinach and let it wilt into the soup, stirring it in gently so it doesn’t overcook.

8. Season with salt and freshly ground black pepper to taste, adjusting the flavors as needed.

9. Serve hot, garnished with fresh cilantro and a squeeze of lime, if using, for a bright finish to your cozy curry dumpling soup.

Equipment Needed

1. A large soup pot
2. A wooden spoon for stirring
3. Measuring spoons for the vegetable oil, curry powder, and turmeric
4. A measuring cup for the broth and coconut milk
5. A sharp knife for dicing the yellow onion
6. A cutting board
7. A garlic press or a small knife to mince the garlic
8. A grater for the fresh ginger
9. A can opener for the diced tomatoes and coconut milk cans
10. A ladle for serving the soup
11. Soup bowls and spoons for eating

Hope this helps you set up your kitchen!

FAQ

Q: Can I use frozen dumplings?

A: Yeah, you can use frozen dumplings, but defrost them first so they cook evenly in the soup.

Q: What broth should I use, chicken or vegetable?

A: Either works great! Use chicken broth for a richer flavor or vegetable broth for a lighter taste.

Q: Can I add other vegetables?

A: Sure! Feel free to toss in other veggies like bell peppers or zucchini, just keep an eye on the cooking time.

Q: How do I adjust the spice level?

A: If you like it milder, cut back on the curry powder. If you like it hotter, add a pinch of chili flakes or more garlic.

Q: How long does it take to make this soup?

A: Once you've prepped your ingredients, it takes about 30 minutes from start to finish.

Best Curry Dumpling Soup Recipe Substitutions and Variations

If you dont have vegetable oil, you can swap it out for olive oil or canola oil.
If you’re missing the medium yellow onion, try using a small red onion or even some shallots if you like a milder taste.
No fresh garlic on hand? You can use jarred minced garlic or a dash of garlic powder (about 1/8 teaspoon per clove) instead.
If you’re out of fresh ginger, about 1/2 teaspoon of ginger paste works pretty well as a substitute for the grated ginger.
If coconut milk is scarce, heavy cream or almond milk can be used in its place, though the soup’s flavor might change just a bit.

Pro Tips

1. Try to let the spices cook in the oil just a little more than the recipe says so they really bring out their flavors, but be careful not to burn them it can ruin the whole dish
2. If you can get your hands on fresh garlic and ginger its totally worth it because they add a way richer taste then the prepackaged stuff
3. When you add the dumplings into the soup, dont overcrowd the pot coz they need plenty of room to cook properly and soak up all the good flavors
4. Always taste the soup before serving and adjust the salt and pepper if needed, a little extra lime or cilantro right at the end can take it to the next level