Ingredients
Scale
- 1 tbsp neutral oil (canola or avocado)
- 1 tbsp Thai red curry paste
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 2 tsp lime juice
- 8–10 frozen dumplings or pot stickers
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach or bok choy
- Sliced red chili
- Fresh cilantro
- Thai basil
- Green onions
Instructions
- Heat oil in a soup pot over medium heat. Add curry paste, garlic, and ginger. Stir for 1–2 minutes until fragrant.
- Pour in broth and coconut milk. Stir to combine and bring to a simmer.
- Add fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning.
- Gently add frozen dumplings. Cook 6–8 minutes, or according to package instructions.
- Stir in mushrooms and greens. Cook for 2 more minutes until tender.
- Ladle into bowls. Top with fresh herbs, sliced chili, or green onions.
Notes
Use good quality curry paste for the most aromatic broth and adjust the heat to your preference. Store leftovers in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg