Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon lime juice
- 1/2 cup sliced mushrooms
- 1/2 cup baby spinach or bok choy
- 12–16 frozen or fresh dumplings (store-bought or homemade)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Sauté the Curry Base Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste and sauté for 1–2 minutes until fragrant.
- Create the Broth Pour in the chicken or vegetable broth and bring it to a simmer. Stir in the coconut milk, fish sauce, soy sauce, and sugar. Mix well and let the flavors combine for 3–5 minutes.
- Add Vegetables Add the sliced mushrooms and simmer for 5 minutes, or until they begin to soften. Stir in the baby spinach or bok choy and cook until wilted, about 2 minutes.
- Cook the Dumplings Gently add the dumplings to the simmering soup. Cook according to package instructions or until they float to the surface and are fully cooked, usually 5–7 minutes.
- Adjust Seasoning Add the lime juice and taste the soup. Adjust the seasoning with more soy sauce, fish sauce, or lime juice if needed.
- Serve Ladle the soup into bowls, ensuring each portion has an equal number of dumplings and vegetables. Garnish with fresh cilantro or green onions, if desired.