Curry Dumpling Dinner (Print Version)
# Ingredients:
01 -
1 tablespoon extra virgin olive oil
02 -
16 ounces of frozen dumplings (about 13-15 pieces)
03 -
2 teaspoons lime juice, or add more if you'd like
04 -
3 cups cremini mushrooms, sliced up
05 -
1 teaspoon kosher salt, adjust to taste
06 -
3 cups broth (use chicken or veggie)
07 -
2 tablespoons red curry paste
08 -
4 scallions, slice thin, separating the dark green tops from the pale green and whites
09 -
1 13.5-ounce can of coconut milk
10 -
2 cups of chopped baby bok choy
11 -
2 cloves garlic, finely minced
12 -
Optional: garnish with fresh cilantro leaves
# Instructions:
01 -
Cut the scallions thinly and divide them up, keeping the whites and pale greens aside from the darker green tops.
02 -
Warm up the oil in a Dutch oven or large pot on medium. Toss in the pale greens and whites of scallions and cook for a bit, about 2-3 minutes until they're soft. Add the mushrooms, stir every so often, and let them cook for 3-5 minutes until they get a touch of color. Stir in the garlic and bok choy, and cook for just a minute until it smells amazing.
03 -
Stir the red curry paste into the veggies until everything is well coated.
04 -
Pour the broth and coconut milk into the pot. Turn up the heat till it boils. Then, drop the heat to low and cover it up. Let it gently simmer for 20 minutes.
05 -
Pop in the frozen dumplings and crank the heat to medium-low. Cover the pot back up and cook for 10 minutes. Check your dumpling package for cook times if they're stuffed with meat.
06 -
Take the soup off the heat. Stir in the salt and lime juice. Give it a taste and make any seasoning changes.
07 -
Scoop the soup into bowls. Sprinkle with the dark green scallion tops and cilantro if you want a pretty garnish.
# Notes:
01 -
You can use any frozen dumplings you like. If they're filled with meat, just be sure they're fully cooked through.