Red Curry Dumpling Dinner (Print Version)
# Ingredients:
01 -
4 scallions, thinly sliced, whites and pale greens separated from dark greens
02 -
1 tablespoon extra virgin olive oil
03 -
3 cups cremini mushrooms, sliced
04 -
2 cups baby bok choy, chopped
05 -
2 cloves garlic, minced
06 -
2 tablespoons red curry paste
07 -
3 cups chicken or vegetable broth
08 -
1 13.5-ounce can coconut milk
09 -
16 ounces frozen dumplings (approximately 13-15 pieces)
10 -
1 teaspoon kosher salt, or to taste
11 -
2 teaspoons fresh lime juice, or to taste
12 -
Optional: fresh cilantro leaves for garnish
# Instructions:
01 -
Slice the scallions thinly, keeping the whites and pale greens separate from the dark green tops.
02 -
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the scallion whites and pale greens, then cook for 2-3 minutes until softened. Add the mushrooms and cook, stirring occasionally, for 3-5 minutes until lightly browned. Add the bok choy and garlic, then cook for 60 seconds until fragrant.
03 -
Add the red curry paste and stir to coat the vegetables evenly.
04 -
Add the broth and coconut milk. Turn the heat to high and bring to a boil. Reduce the heat to low, cover, and let simmer for 20 minutes.
05 -
Add the frozen dumplings to the pot and increase the heat to medium-low. Cover and cook for 10 minutes, following the dumplings' recommended cooking time if they include meat.
06 -
Remove the pot from the heat. Stir in the salt and lime juice. Taste and adjust the seasonings if needed.
07 -
Ladle the soup into serving bowls and garnish with the dark scallion greens and cilantro, if desired.
# Notes:
01 -
This recipe works with any type of frozen dumplings. For dumplings with meat, ensure they are cooked thoroughly.