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 and top with fresh herbs, sliced chili, or green onions.
Notes
Toast the curry paste briefly in oil for deeper flavor. Avoid boiling aggressively after adding coconut milk to maintain silkiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg