Healthy Thai Coconut Curry Dumpling Soup

 This soup is the ultimate weeknight comfort food, combining the bold flavors of a Thai green curry with the convenience of frozen dumplings.

• Prep time: 10 minutes

• Cook time: 15 minutes

• Servings: 2 large bowls

---

Ingredients

• 1 tbsp coconut oil

• 1 tbsp grated fresh ginger

• 2 cloves garlic, minced

• 2–3 tbsp Thai red curry paste (depending on desired heat level)

• 1 (13.5 oz) can full-fat coconut milk

• 2 cups low-sodium vegetable or chicken broth

• 1 tbsp fish sauce (or soy sauce for vegan)

• 1 tbsp brown sugar or maple syrup

• 12–15 frozen potstickers or dumplings (chicken, pork, or veggie)

• 1 large handful of baby spinach

For Serving (Optional but Recommended):

• Fresh cilantro, chopped

• Lime wedges

• Chili oil or red pepper flakes

---

Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the grated ginger and minced garlic. Sauté for about 60 seconds until fragrant.

2. Bloom the Paste: Add the red curry paste to the pot. Stir constantly for 1–2 minutes, allowing the paste to cook down and release its essential oils.

3. Build the Broth: Pour in the coconut milk, vegetable broth, fish sauce, and brown sugar. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer (do not boil vigorously).

4. Cook the Dumplings: Once simmering, carefully drop the frozen dumplings into the broth. Cook according to the package directions (usually 5–7 minutes), or until they float to the surface and are cooked through.

5. Wilting the Greens: In the last minute of cooking, stir in the baby spinach and let it wilt.

6. Serve: Ladle the hot soup into bowls. Squeeze fresh lime juice over the top and garnish generously with chopped cilantro and a drizzle of chili oil if you like it spicy.