Ingredients
Scale
- 1 tablespoon oil (canola or coconut oil work well)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 cups baby spinach (or any leafy green)
- 1 cup carrots (thinly sliced)
- 1 cup snap peas (trimmed)
- 1 package (12 oz) frozen dumplings (chicken or vegetable)
- 2 tablespoons soy sauce
- 2 teaspoons lime juice (freshly squeezed is best)
- Salt and pepper (to taste)
- Chopped cilantro and lime wedges (for garnish)
Instructions
- In a large pot, heat the oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the red curry paste and mix well, cooking for an additional minute to enhance the flavors.
- Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for about 5 minutes.
- Add the coconut milk, stirring until the mixture is well combined. Then, add the carrots and snap peas, cooking for another 5 minutes until they start to soften.
- Gently add the frozen dumplings to the pot. Cook according to package instructions, usually around 7-8 minutes.
- Once the dumplings are cooked, stir in the baby spinach, soy sauce, and lime juice. Cook for an additional 2 minutes until the spinach wilts.
- Season with salt and pepper to taste. Serve hot, garnished with cilantro and lime wedges.
- Prep Time: 15
- Cook Time: 25