Curry Dumpling Soup

A warm, comforting bowl of Curry Dumpling Soup filled with tender dumplings and aromatic spices, perfect for chilly days.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

For the Soup

1 can Coconut milk Full-fat for creaminess
4 cups Vegetable broth Low-sodium preferred
2 tablespoons Curry powder Adjust according to taste
1 tablespoon Fresh ginger, grated For freshness and spice
2 cloves Garlic, minced Adds depth of flavor
1 cup Carrots, diced For sweetness and color
1 cup Bell pepper, diced Adds crunch and sweetness
2 cups Fresh spinach Stir in at the end
1 tablespoon Lime juice To brighten the flavors
to taste Salt and pepper For seasoning

For Garnish

to taste Fresh cilantro Chopped, for garnish
optional Red pepper flakes or diced jalapeños For extra heat if desired

For Dumplings

1 package Dumplings Store-bought or homemade

Method

Preparation

In a large pot, combine the vegetable broth and coconut milk. Bring to a gentle simmer over medium heat.
Stir in the minced garlic and grated ginger, and let them infuse their flavors for about a minute.
Toss in the diced carrots and bell pepper, cooking until they start to soften, around 5 minutes.
Mix in the curry powder and allow everything to cook together for another minute or two to enhance the flavors.
Carefully drop the dumplings into the simmering broth and let them cook according to the package instructions, usually around 5–7 minutes.
Just before serving, stir in the fresh spinach and lime juice. Remove from heat.
Ladle into bowls, garnish with fresh cilantro, and enjoy!

Notes

For a spicier kick, add red pepper flakes or diced jalapeños. This soup can be batch-cooked and frozen for later use. Store leftovers in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer. Reheat on low heat, adding a splash of broth or coconut milk as needed.