Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach leaves
- 1 package (12 ounces) of frozen dumplings or wontons
- Fresh cilantro leaves, for garnish
- Sliced red chili, for garnish (optional)
In my kitchen, flexibility is key, just as it was in my family’s bustling household. Feel free to substitute the dumplings with any type of your choice, or even make them from scratch if you’re feeling adventurous!
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, cooking until fragrant, approximately 1 minute. Stir in the red curry paste and cook for another minute to release its flavors.
- Pour in the coconut milk, chicken or vegetable broth, fish sauce, lime juice, and sugar. Stir well and bring to a gentle simmer.
- Add the sliced shiitake mushrooms and simmer for 5 minutes until they are tender.
- Gently add the frozen dumplings into the soup and cook according to package instructions, usually about 6-8 minutes, until they are heated through.
- Stir in the baby spinach leaves and let them wilt for about 1 minute.
- Season the soup to taste, adding more lime juice or fish sauce if desired.
- Ladle the soup into bowls, garnishing with fresh cilantro leaves and sliced red chili if desired.
One tip I learned from my culinary travels is to taste as you go, adjusting the seasoning to suit your preference. This practice has been a game-changer in my kitchen adventures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International