Red Curry Dumpling Soup

Frozen mini wontons and an amped up curry paste are easy shortcuts in this creamy curry-coconut soup.

Calories

223

Carbohydrates

37g

Protein

5g

Potassium

629mg

Fiber

1g

Sugar

9g

Ingredients

2 tablespoons neutral oil (such as canola)
2 cups sliced shiitake mushrooms
1/4 cup finely chopped shallot
1 tablespoon finely chopped garlic (from 3 large cloves)
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon thinly sliced chopped red Thai chile, plus more for garnish (from 2 small chiles)
1/4 teaspoon kosher salt
2 1/2 tablespoons red curry paste
3 cups reduced-sodium chicken broth or vegetable broth
1 (13 1/2-ounce) can unsweetened coconut milk
2 tablespoons fish sauce
1 tablespoon lime juice
2 teaspoons light brown sugar
32 frozen pork, chicken, or vegetable mini wontons
2 1/2 cups baby bok choy
Fresh cilantro and Thai basil leaves, sliced scallions, sliced Thai red chilies, crushed peanuts, and lime wedges for garnish

Heat oil in a large saucepan or medium Dutch oven over medium-high. Add mushrooms and cook, stirring occasionally, until browned, 5 to 8 minutes. Reduce heat to medium and stir in shallots, garlic, ginger, chile, and salt; cook, stirring frequently, until shallots are softened, 1 to 2 minutes. Stir in curry paste, and cook, stirring constantly, until slightly darkened and very fragrant, about 1 minute.
Stir in broth, coconut milk, fish sauce, lime juice, and brown sugar; bring to a simmer over medium-high.
Add dumplings, return to a simmer over medium-high, then stir in bok choy; reduce heat to medium. Simmer, uncovered and stirring occasionally, until dumplings are cooked through and bok choy is tender-crisp, 3 to 5 minutes.
Divide soup evenly between 4 bowls. Garnish with cilantro, Thai basil, sliced scallions, sliced red chile, crushed peanuts, and lime wedges. Serve immediately.