Yellow Thai Curry Dumpling Soup (Printable Version)
Tofu dumplings simmered in aromatic yellow curry coconut broth with vegetables
# What You Need:
→ Dumplings
01 - 7 oz firm tofu, pressed and crumbled
02 - 1 small carrot, finely grated
03 - 2 green onions, finely sliced
04 - 2 teaspoons soy sauce
05 - 1 teaspoon sesame oil
06 - 1 teaspoon grated ginger
07 - 20 round dumpling wrappers (wonton or gyoza-style)
→ Curry Soup
08 - 2 tablespoons vegetable oil
09 - 2 tablespoons yellow Thai curry paste
10 - 1 medium onion, finely chopped
11 - 2 garlic cloves, minced
12 - 1 tablespoon grated ginger
13 - 1 red bell pepper, thinly sliced
14 - 1 medium zucchini, halved and sliced
15 - 1 medium carrot, julienned
16 - 14 oz coconut milk
17 - 3 cups vegetable broth
18 - 2 tablespoons soy sauce
19 - 1 tablespoon brown sugar
20 - Juice of 1 lime
→ Garnishes
21 - Fresh cilantro leaves
22 - Sliced red chili (optional)
23 - Lime wedges
# How To Make:
01 - Combine crumbled tofu, grated carrot, green onions, soy sauce, sesame oil, and grated ginger in a bowl. Mix thoroughly until well incorporated.
02 - Place 1 teaspoon of filling in the center of each dumpling wrapper. Moisten edges with water, fold over to seal, and create pleats. Cover with damp towel to prevent drying.
03 - Heat vegetable oil in a large pot over medium heat. Add yellow curry paste and sauté for 1 minute until fragrant and oils begin to separate.
04 - Add onion, garlic, and ginger to the pot. Cook for 2-3 minutes until softened and fragrant, stirring occasionally.
05 - Stir in bell pepper, zucchini, and carrot. Cook for 2 minutes until vegetables begin to soften slightly.
06 - Pour in coconut milk and vegetable broth. Add soy sauce and brown sugar. Bring to a gentle simmer and cook for 5 minutes to develop flavors.
07 - Carefully add dumplings to the soup. Simmer gently for 8-10 minutes until dumplings are cooked through and wrappers are tender.
08 - Stir in lime juice. Taste and adjust seasoning as needed with additional soy sauce or lime juice.
09 - Ladle soup into bowls. Garnish with fresh cilantro, red chili slices, and lime wedges.
# Expert Advice:
01 -
- Yellow curry paste brings this deep, warming heat that creeps up on you slowly
- The dumplings absorb all that coconut curry broth and become impossibly tender
- Everything cooks in one pot so you get maximum flavor with minimal cleanup
02 -
- If your dumplings start floating before the wrappers look translucent, give them another minute or two
- The broth thickens as it sits, so add a splash more broth or water when reheating leftovers
03 -
- Work in batches when wrapping dumplings so they dont dry out while you fill the rest
- Save a little ladle of hot broth to stir into any leftover tofu filling and eat it as a cook's treat