Coconut Curry Dumpling Soup by Stunningxfood

Ingredients

• 2 boxes frozen soup dumplings (about 24 dumplings total)
• 1 tbsp olive oil
• 2 green onions, thinly sliced and whites separated from greens
• 1 clove garlic, minced
• 1/2 tbsp Thai red curry paste
• 1 cup chicken stock
• 1 tsp sugar
• 1/4 tsp red pepper flakes
• 1 can coconut milk (13.5 oz)
• 1 lime, zested and juiced
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 2 baby bok choy, rinsed and halved lengthwise
• 2 tbsp chopped cilantro, for garnish
• 1 tbsp sliced green onion greens, for garnish
• 1 to 2 tsp chili oil, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat for 1 minute. Add the green onion whites, garlic, and Thai red curry paste, then cook for 30 to 60 seconds until fragrant.
2. Stir in the chicken stock, sugar, lime zest, lime juice, and red pepper flakes. Simmer for 4 to 5 minutes to let the flavors meld.
3. Pour in the coconut milk, then season with salt and black pepper. Simmer for 2 to 3 minutes until hot and slightly thickened.
4. Add the frozen dumplings and baby bok choy, then cover and simmer over medium-low heat for 5 to 6 minutes, until the dumplings are cooked through and the bok choy is tender.
5. Ladle into bowls and top with cilantro, sliced green onion greens, and chili oil before serving hot.