Spicy, cozy, and packed with flavor

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 package frozen or fresh dumplings
1 tbsp vegetable oil
1 onion, finely chopped
1 thumb piece ginger, grated
2 garlic cloves, minced
4 tbsp red curry paste (storebought)
4 cups chicken stock
1 can coconut milk
1 tsp sugar (or to taste)
1 tbsp fish sauce (or to taste)
1 cup shiitake mushrooms, sliced
Bunch of bokchoy
Fresh cilantro, basil, or green onions for garnish
Lime wedges and chili oil (optional, for serving)

Instructions:

1. Sauté aromatics:
In a large pot, heat oil over medium heat. Add onion and sauté until soft, about 3–4 minutes. Add garlic and ginger; cook for 1 minute.
2. Add curry paste:
Stir in red curry paste and sauté for 1–2 minutes until fragrant.
3. Build the broth:
Pour in coconut milk and broth. Add soy sauce/fish sauce and sugar if using. Stir well and bring to a simmer.
4. Add veggies and dumplings:
Add shiitake mushrooms (if using) and simmer for 2–3 minutes. Then add dumplings and cook according to package instructions (usually 5–8 minutes). If using spinach or bok choy, add in the last minute to just wilt.
5. Finish and serve:
Stir in lime juice. Taste and adjust seasoning (more salt, lime, or curry paste if desired).
6. Garnish:
Ladle soup into bowls. Top with chopped cilantro, basil, or green onions. Serve with lime wedges and optional chili oil for heat.