Thai Dumpling Soup (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil or avocado oil.
02 -
1/2 diced onion.
03 -
4 tablespoons Thai red curry paste.
04 -
3 minced garlic cloves.
05 -
1 tablespoon minced ginger.
06 -
1 tablespoon minced lemongrass (optional).
07 -
3 cups chicken broth.
08 -
14 ounces canned coconut milk.
09 -
2 teaspoons fish sauce.
10 -
2 teaspoons sugar.
11 -
1 pound frozen dumplings.
12 -
1 cup chopped spinach.
13 -
2 sliced green onions.
14 -
1 tablespoon chopped cilantro.
15 -
1 lime.
# Instructions:
01 -
Heat your oil in a soup pot over medium heat. Add the diced onions and cook them for 5 minutes until they turn soft and clear.
02 -
Drop in the curry paste, minced ginger, lemongrass if using, and garlic. Cook while stirring for 1-2 minutes until everything smells fragrant.
03 -
Pour in the chicken broth and coconut milk. Let it come to a gentle boil, then lower the heat to keep it at a nice simmer.
04 -
Stir in the fish sauce and sugar. Add your frozen dumplings and cook until they're hot all the way through.
05 -
Turn off the heat. Add your spinach, green onions, and cilantro. Let the spinach soften in the hot soup. Squeeze in fresh lime juice to taste.
# Notes:
01 -
Crisp dumplings separately if desired.
02 -
Adjust curry paste to control spice.