Red Curry Dumpling Soup

Name: Red Curry Dumpling Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tbsp Avocado Oil (2 tablespoons avocado oil); 1 piece Yellow Onion (1 small yellow onion, diced); 1 piece Red Bell Pepper (1 small red bell pepper, sliced); 2 tbsp Thai Red Curry Paste (2-3 tablespoons red curry paste — up to 3); 2 cloves Garlic (2 cloves garlic, minced, grated, or crushed); 2 tsp Ginger (2 teaspoons grated or minced fresh ginger); 48 oz Low-Sodium Chicken Broth (48 oz low-sodium chicken broth); 1 can Coconut Milk (1 can coconut milk (13.5oz)); 2 tbsp Coconut Aminos (2 tablespoons coconut aminos); 2 tsp Brown Sugar (2 teaspoons brown sugar); ¼ cup Lime (1/4 cup lime juice, plus more for serving); 24 oz Wonton Wrappers (24 ounces frozen mini wontons); 1 cup Bok Choy (1-2 cups chopped bok choy — up to 2); 0 pieces Thai Basil (Thai basil, for serving); 0 pieces Scallion (sliced green onion, for serving); 0 pieces Cilantro (chopped cilantro, for serving); 0 pieces Chili Crisp (chili crisp, for serving)

Red Curry Dumpling Soup - Dinner (Chinese)

40 minChinese

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Avocado Oil2 tbsp · 2 tablespoons avocado oil
Yellow Onion1 piece · 1 small yellow onion, diced
Red Bell Pepper1 piece · 1 small red bell pepper, sliced
Thai Red Curry Paste2 tbsp · 2-3 tablespoons red curry paste — up to 3
Garlic2 cloves · 2 cloves garlic, minced, grated, or crushed
Ginger2 tsp · 2 teaspoons grated or minced fresh ginger
Low-Sodium Chicken Broth48 oz · 48 oz low-sodium chicken broth
Coconut Milk1 can · 1 can coconut milk (13.5oz)
Coconut Aminos2 tbsp · 2 tablespoons coconut aminos
Brown Sugar2 tsp · 2 teaspoons brown sugar
Lime¼ cup · 1/4 cup lime juice, plus more for serving
Wonton Wrappers24 oz · 24 ounces frozen mini wontons
Bok Choy1 cup · 1-2 cups chopped bok choy — up to 2
Thai Basil0 pieces · Thai basil, for serving
Scallion0 pieces · sliced green onion, for serving
Cilantro0 pieces · chopped cilantro, for serving
Chili Crisp0 pieces · chili crisp, for serving

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Steps

1Heat a large pot over medium heat.
2Once hot, add the diced onion and sliced red pepper. Sauté for 2-3 minutes until the onion starts to become translucent.
3Next, add the red curry paste, garlic, and ginger and sauté an additional 1-2 minutes until fragrant.
4Pour in the chicken broth, coconut milk, coconut aminos, brown sugar, and lime juice. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 10-15 minutes. After simmering taste the broth and add additional salt, brown sugar, or lime juice to taste.
5Increase the heat and bring the soup to a boil. Add the wontons to the broth and bring the soup back up to a boil. Cook the wontons according to the package directions until they are tender.
6Turn off the heat and stir in the chopped bok choy.
7Ladle the soup in bowls and serve with Thai basil, green onion, cilantro, and chili crisp.