Yellow Thai Curry Dumpling Soup (Print Version)
Rich, spicy coconut curry broth with tender dumplings and colorful 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
23 - Lime wedges
# How-To 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 filling in center of each wrapper. Moisten edges with water, fold to seal, and pleat. Cover with damp towel to prevent drying.
03 - Heat vegetable oil in large pot over medium heat. Add yellow curry paste and sauté for 1 minute until fragrant.
04 - Add onion, garlic, and ginger. Cook for 2-3 minutes until softened and fragrant.
05 - Stir in bell pepper, zucchini, and carrot. Cook for 2 minutes until slightly tender.
06 - Pour in coconut milk and vegetable broth. Add soy sauce and brown sugar. Bring to gentle simmer and cook for 5 minutes.
07 - Carefully add dumplings to 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. Ladle into bowls and garnish with cilantro, red chili slices, and lime wedges.
# Expert Tips:
01 -
- The rich coconut curry broth manages to be both deeply comforting and vibrantly aromatic at the same time
- Handmade dumplings floating in soup feels like something from a restaurant but comes together faster than you would expect
- You can customize the vegetables based on whatever is languishing in your crisper drawer
02 -
- Dumplings will fall apart if you boil them too vigorously so keep the soup at a gentle simmer not a rolling boil
- The wrappers continue absorbing liquid so leftovers are best eaten within a day though the broth actually improves overnight
- Curry paste brands vary wildly in salt content so wait to add extra salt until after you have incorporated the soy sauce
03 -
- Use a vegetable peeler to create thin ribbons of carrot instead of julienning by hand for faster prep
- Keep a small bowl of water nearby when wrapping dumplings to quickly seal edges