Yellow Thai Curry Dumpling Soup (Printable)

Tender dumplings swim in a rich, coconut-based yellow curry broth with fresh vegetables for a comforting, spicy bowl.

# What goes in:

→ 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

# Directions:

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 vegetables begin to soften.
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.
09 - Ladle soup into bowls. Garnish with fresh cilantro, red chili slices, and lime wedges.

# Expert Advice:

01 -
  • The dumplings soak up all that golden curry broth while staying tender, creating these little flavor pillows that make every spoonful exciting
  • Its a complete meal in one bowl but somehow feels lighter and more refreshing than heavy winter soups
  • You can prep everything ahead and the soup actually tastes better the next day when the spices have had time to really settle in
02 -
  • Overcooking the dumplings will make them fall apart, so keep the soup at a gentle simmer rather than a rolling boil
  • The soup base can be made a day ahead but add the dumplings fresh so they dont become gummy or mushy
  • Yellow curry paste varies wildly between brands so start with less and add more after tasting
03 -
  • Use a small brush or your fingers to wet the wrapper edges because proper sealing prevents filling from escaping into the soup
  • Let the dumpling filling rest for 10 minutes before wrapping so the flavors meld and the tofu absorbs the seasonings

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