Yellow Thai Curry Dumpling Soup (Printable)
Tofu dumplings swim in spiced coconut broth with crisp vegetables for a warming, aromatic meal.
# 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
→ 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
23 - Lime wedges
# Steps:
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 pleat as desired. 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.
04 - Add onion, garlic, and ginger to the pot. Cook for 2-3 minutes until softened and fragrant.
05 - Stir in bell pepper, zucchini, and carrot. Cook for another 2 minutes until slightly tender.
06 - Pour in coconut milk and vegetable broth. Add soy sauce and brown sugar. Bring to a gentle simmer and cook for 5 minutes.
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 if needed.
09 - Ladle soup into bowls. Garnish with fresh cilantro, red chili slices, and lime wedges.
# Expert Advice:
01 -
- The combination of tender handmade dumplings floating in a creamy coconut curry broth is the kind of comfort food that makes you pause after the first bite.
- Its deceptively simple but looks and tastes like something from a restaurant, perfect for when you want to impress without spending hours at the stove.
02 -
- Do not let the soup boil vigorously once the dumplings are added or they might break apart. A gentle simmer is all you need.
- The dumplings will continue to absorb liquid if they sit in the soup too long, so plan to eat this immediately once it is ready.
03 -
- If your dumpling wrappers are sticking to each other, sprinkle a little cornstarch between them before separating.
- The soup actually tastes better the next day as the flavors have more time to meld together, though you will need to add a splash of water when reheating since the dumplings continue to absorb liquid.