Yellow Thai Curry Dumpling Soup (Printer-Friendly)

Tofu dumplings simmer in aromatic coconut curry with bell peppers, zucchini, and vegetables for a comforting 55-minute meal.

# What You'll 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

# How to Make It:

01 - Combine crumbled tofu, grated carrot, green onions, soy sauce, sesame oil, and grated ginger in a bowl. Mix thoroughly until all ingredients are evenly distributed.
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 completed dumplings with a 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, stirring constantly to prevent burning.
04 - Add onion, garlic, and ginger to the pot. Cook for 2-3 minutes until onions are translucent and fragrant, stirring occasionally.
05 - Stir in bell pepper, zucchini, and julienned carrot. Cook for another 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, then cook for 5 minutes to allow flavors to meld.
07 - Carefully add dumplings to the simmering soup. Cook gently for 8-10 minutes until dumplings are cooked through and wrappers are tender. Avoid boiling vigorously to prevent wrappers from breaking.
08 - Stir in fresh lime juice. Taste broth and adjust seasoning with additional soy sauce or curry paste if needed.
09 - Ladle hot soup into serving bowls. Top with fresh cilantro leaves, sliced red chili, and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • The velvety coconut broth carries just enough heat to warm you without overwhelming your palate
  • Handmade dumplings transform a simple soup into something that feels like a restaurant meal
  • Everything cooks in one pot, making it deceptively easy for something this impressive
02 -
  • Overcrowding the pot with dumplings will make them stick together, so work in batches if needed
  • The broth continues to thicken as it sits, so plan to add a splash of water when reheating leftovers
03 -
  • Use a wide pot rather than a tall narrow one so dumplings have room to float without crowding
  • If your curry paste is mild, add a teaspoon of chili garlic sauce for extra kick

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