Save to Pinterest This warming soup combines the creamy richness of coconut milk with vibrant yellow curry paste, creating a fragrant broth that's both comforting and invigorating. Handmade dumplings filled with crumbled tofu, vegetables, and aromatics float alongside crisp bell peppers, zucchini, and julienned carrots. The dish balances sweet coconut, savory soy, and tangy lime for layers of flavor. Ready in about 55 minutes, it serves four generously and adapts easily to vegan preferences. Perfect for cold weather or whenever you crave something nourishing yet exciting.
Rain was tapping against my kitchen window last November when I first attempted making dumplings from scratch. I'd been craving something that felt like a warm embrace, and this yellow curry soup became exactly that. The house filled with the most incredible aroma as the curry paste hit the hot oil. Now it is the recipe my friends request most often.
Last month I made a giant batch for my sister who was recovering from surgery. She took one sip of that golden broth and actually teared up a little. Sometimes food is just medicine for the soul.
Ingredients
- Firm tofu: Press it for at least 15 minutes to remove excess water so the dumpling filling does not become soggy
- Yellow Thai curry paste: This is the flavor backbone so taste your brand first and adjust quantity to your heat preference
- Coconut milk: Full fat creates the luxurious silky texture that makes this soup feel restaurant quality
- Dumpling wrappers: Keep them covered with a damp towel while working because dried out wrappers will not seal properly
- Fresh lime: Do not skip this because acid is what balances the rich coconut and brings all flavors forward
Instructions
- Mix the dumpling filling:
- Combine crumbled tofu with grated carrot green onions soy sauce sesame oil and ginger until everything is evenly distributed
- Wrap the dumplings:
- Place a teaspoon of filling in each wrapper moisten the edges with water and fold closed using whatever pleating technique feels natural to you
- Bloom the curry paste:
- Heat oil in a large pot then cook the curry paste for about a minute until it becomes fragrant and the raw paste smell dissipates
- Build the soup base:
- Add onion garlic and ginger cooking until softened then stir in the sliced vegetables
- Simmer the broth:
- Pour in coconut milk and vegetable broth then add soy sauce and brown sugar bringing everything to a gentle bubble
- Cook the dumplings:
- Carefully lower dumplings into the simmering soup and cook for about eight minutes until the wrappers are tender and filling is hot
- Finish with lime:
- Squeeze in fresh lime juice then taste the broth and adjust any seasonings before serving
Save to Pinterest This soup has become my go to for rainy Tuesdays when I need something that feels like a hug but do not want to spend hours in the kitchen. The first time my partner tried it he asked why I never made restaurant quality food at home. The dumplings really sell it.
Making Dumplings Ahead
You can assemble and freeze uncooked dumplings on a baking sheet then transfer to a bag once solid. Add a few extra minutes to the cooking time when dropping frozen dumplings directly into the soup.
Choosing Your Curry Paste
Yellow curry paste typically contains turmeric cumin and coriander which gives it that signature golden color and slightly earthier flavor profile than red or green varieties. Some brands include shrimp paste so check labels if you need vegetarian options.
Vegetable Swaps That Work
Snow peas green beans or baby spinach can all be added in the last few minutes of cooking. I have also used butternut squash chunks which become incredibly tender and sweet in the coconut broth.
- Sliced mushrooms add a nice meaty texture if you want more substance
- Baby corn makes it feel even more like a restaurant style soup
- Fresh basil works alongside cilantro if you have both growing
Save to Pinterest I hope this soup brings as much warmth to your kitchen as it has to mine. There is something deeply satisfying about ladling up those tender dumplings in that golden broth.
Recipe FAQs
- → Can I make the dumplings ahead of time?
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Yes, assemble dumplings up to 4 hours before cooking. Place them on a baking sheet dusted with cornstarch, cover with plastic wrap, and refrigerate. Add them to the simmering broth just before serving.
- → How spicy is this soup?
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The heat level depends on your curry paste. Start with 2 tablespoons for moderate warmth, or reduce to 1 tablespoon for milder flavor. Adjust after tasting the finished broth.
- → What can I substitute for dumpling wrappers?
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Try rice paper wrappers for a gluten-free option, or drop spoonfuls of the filling directly into the broth for rustic dumpling-like clouds. You can also use wonton skins or gyoza wrappers.
- → Can I add protein beyond tofu?
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Absolutely. Shredded cooked chicken, seared shrimp, or even crumbled tempeh work beautifully. Add pre-cooked proteins during the last few minutes of simmering to warm through.
- → How long does the soup keep?
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Store in an airtight container for up to 3 days. The dumplings will absorb some broth, so you may want to add extra liquid when reheating. Freeze without dumplings for up to 3 months.
- → What vegetables work best in this soup?
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Baby corn, snow peas, bok choy, or mushrooms complement the curry flavors beautifully. Add delicate vegetables like spinach during the last 2 minutes of cooking.
