Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 1 tablespoon red curry paste (Thai Kitchen brand recommended) (15 ml)
  • 1 teaspoon grated fresh ginger (about ½ inch piece) (5g)
  • 1 (13.5 ounce) can full-fat coconut milk (400 ml)
  • 2 cups chicken broth (or vegetable broth) (475 ml)
  • 1 tablespoon fish sauce (or soy sauce for vegetarian option) (15 ml)
  • 1 tablespoon brown sugar (or maple syrup) (15g)
  • 1 lime, juiced (about 2 tablespoons) (30 ml)
  • 1 red bell pepper, thinly sliced (about 1 cup) (150g)
  • 1 (8 ounce) package sliced mushrooms (cremini or shiitake) (225g)
  • 20 frozen dumplings (gyoza, potstickers, or wontons – pork, chicken, or vegetable)
  • Fresh cilantro, chopped (optional)
  • Sliced green onions (optional)
  • Red pepper flakes (optional)

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
  2. Stir in red curry paste and cook for 1 minute, allowing the paste to bloom and release its flavors.
  3. Pour in coconut milk and chicken broth. Stir in fish sauce (or soy sauce) and brown sugar (or maple syrup). Bring to a simmer.
  4. Add sliced bell pepper and mushrooms to the simmering broth. Cook until vegetables are tender-crisp, about 5 minutes.
  5. Gently add frozen dumplings to the soup. Cook according to package directions, usually about 5-7 minutes, or until heated through and cooked. (dumplings should reach an internal temperature of 165°F).
  6. Stir in lime juice. Taste and adjust seasoning as needed (add more fish sauce/soy sauce for saltiness, lime juice for acidity, or sugar for sweetness).
  7. Ladle soup into bowls and garnish with fresh cilantro, sliced green onions, and red pepper flakes (if desired).