Ingredients
Scale
- 1 tablespoon Thai red curry paste
- 1 tablespoon avocado oil
- ½ tablespoon fish sauce
- 1 inch fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 4 cups chicken stock
- 10 ounces frozen dumplings
- 4 baby bok choy, halved lengthwise
- Juice of 1 lime
- Optional for garnish: sliced chili pepper, sesame seeds, fresh cilantro, chili oil
- Optional for serving: cooked jasmine rice
Instructions
- Heat a large pot over medium heat.
- Add Thai red curry paste, avocado oil, fish sauce, and ginger; stir for about 30 seconds.
- Pour in coconut milk and chicken stock; stir to mix.
- Bring to a boil, then add frozen dumplings and bok choy; reduce heat to simmer.
- Cook for about 5 minutes until bok choy wilts and dumplings are heated through.
- Serve in bowls with optional garnishes and jasmine rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra heat, increase the Thai red curry paste.
Store leftovers in an airtight container for up to 3 days in the fridge.
For a vegetarian version, use vegetable broth instead of chicken stock.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 10
- Cholesterol: 20