Ingredients:

  • 1 tbsp neutral oil
  • 2 tbsp Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 cups low-sodium chicken broth
  • 1 can (13.5oz) light coconut milk
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp coconut sugar
  • 14 oz frozen dumplings
  • 2 cups baby spinach
  • 1 cup sliced shiitake mushrooms
  • 1 tbsp fresh lime juice
  • 2 stalks green onions, sliced
  • 1 tsp red chili flakes
  • fresh cilantro for garnish

Instructions:

  1. Heat the neutral oil over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant. Stir in the minced garlic and ginger, cooking for another 30 seconds.
  2. Pour in the chicken broth and light coconut milk, stirring vigorously to integrate the curry paste. Add the soy sauce and coconut sugar. Bring to a gentle simmer.
  3. Add the frozen dumplings and sliced mushrooms to the simmering broth. Cover the pot and cook for 5-7 minutes, or until the dumplings float to the surface.
  4. Fold in the baby spinach during the last 60 seconds of cooking until just wilted. Remove from heat and stir in the lime juice.
  5. Garnish with sliced green onions, red chili flakes, and fresh cilantro.