Thai Red Curry Dumpling Soup

• 份量: Recipe serves 4 people
• 总时间: 27 minutes

配料

1 Tbsp Avocado Oil

3 Tbsp Thai Red Curry Paste

13.5 oz. Can Coconut Milk

6 Cups Chicken Stock

1 Tbsp Sugar

1 Tbsp Fish Sauce (or sub 1/2 tsp kosher salt)

1 Red Bell Pepper, sliced in thin strips

3 Small Baby Bok Choy, separated into individual leaves

16 oz. Frozen Chicken Gyoza Potstickers (or dumplings of choice)

1/2 a Lime, juice

1/2 Cup Fresh Basil Leaves

Vegan Modification: Sub in 1/2 tsp kosher salt for fish sauce and frozen veggie dumplings for chicken dumplings

步骤

In a medium pot over medium high heat, add the avocado and red curry paste. Fry the red curry paste for 1 min until fragrant, then add the coconut milk, chicken stock, sugar, and fish sauce. Bring to a boil over high heat.

Once the soup begins to boil, add the red bell pepper and cook 1 min. Add the bok choy and frozen dumplings and cook 4-6 mins until the dumplings are cooked through (internal temp should be 165F) and the bok choy is tender. Turn off the heat and stir in the lime juice and basil leaves. Enjoy!