Name: Delicious Curry Dumpling Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 16 dumplings (store-bought or homemade, vegetable or chicken); 1 medium onion, diced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder; 1 tbsp oil (vegetable or coconut); 4 cups vegetable or chicken broth; 1 can (14 oz) coconut milk; 2 tbsp soy sauce; 2 medium carrots, sliced; 2 cups spinach or bok choy; 1 tsp salt (or to taste); 1/2 tsp black pepper

This delicious curry dumpling soup is a cozy and flavorful dish that I love making when I’m craving something warm and satisfying. The rich curry broth pairs beautifully with soft dumplings, creating a meal that feels both comforting and exciting.

Delicious Curry Dumpling Soup

Why You’ll Love This Recipe

I enjoy this recipe because it combines two of my favorites—savory curry and tender dumplings—into one bowl. The broth is rich, fragrant, and lightly spiced, while the dumplings soak up all that flavor and make the soup extra filling. It’s a dish I can serve as a main course since it’s hearty enough on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dumplings (store-bought or homemade)
onion
garlic
ginger
curry powder
coconut milk
vegetable or chicken broth
soy sauce
carrots
spinach or bok choy
salt
black pepper
oil for cooking

Directions

I heat oil in a large pot and sauté onion, garlic, and ginger until fragrant.
I stir in curry powder and let it toast for about a minute.
I add broth, coconut milk, soy sauce, and carrots, then bring everything to a gentle boil.
I reduce the heat and simmer until the carrots are tender.
I drop in the dumplings and cook them until they float and are fully heated through.
I stir in spinach or bok choy just before serving so the greens stay vibrant.
I ladle the soup into bowls and enjoy it hot.

Servings and timing

This recipe makes about 4 servings. The prep time usually takes me around 10 minutes, and the cooking time is about 25 minutes, so the soup is ready in 35 minutes.

Variations

Sometimes I like to add shredded chicken or tofu for extra protein. I also switch up the greens depending on what I have—kale, napa cabbage, or even peas work well. If I want it spicier, I add a spoonful of curry paste or a pinch of chili flakes. For a richer soup, I sometimes stir in a little peanut butter with the coconut milk.

storage/reheating

I store leftovers in the fridge for up to 3 days. When reheating, I warm the soup gently on the stove so the dumplings don’t overcook and fall apart. If I know I’ll be storing it, I sometimes keep the dumplings separate and add them fresh when reheating.

FAQs

Can I use frozen dumplings?

Yes, I often use frozen dumplings. I just add them directly to the hot broth and cook a little longer until heated through.

What type of dumplings work best?

I usually use vegetable or chicken dumplings, but pork or shrimp dumplings taste great too.

Can I make this soup vegan?

Yes, I use vegetable broth, plant-based dumplings, and coconut milk to keep it vegan-friendly.

Do I need to cook the dumplings before adding them?

No, I add them raw (or frozen) straight into the simmering soup, and they cook perfectly in the broth.

Can I make this in advance?

Yes, I sometimes make the broth ahead of time and just add dumplings when I’m ready to serve, so they stay fresh and soft.

Conclusion

I love making curry dumpling soup because it’s flavorful, filling, and comforting all in one bowl. The combination of rich curry broth and tender dumplings makes it a dish I come back to often, especially on chilly days. It’s easy to adapt, quick to prepare, and always feels special when I serve it.