Ingredients
Equipment
Method
Cooking Steps
- Heat the oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Stir in the Thai red curry paste, minced garlic, and grated ginger, cooking for 2-3 minutes.
- Pour in chicken broth and coconut milk, bringing the mixture to a low boil then reducing to a simmer.
- Mix in fish sauce and sugar, stirring until dissolved and allow to simmer for 5 minutes.
- Add the dumplings and cook according to package instructions, around 5-7 minutes.
- Once the dumplings are tender and floating, turn off the heat and stir in fresh spinach, green onions, and cilantro.
- Squeeze the lime juice into the soup, then ladle into bowls and serve.
Nutrition
Notes
Customize with your favorite dumpling type or greens. Serve with extra herbs for garnish if desired.
