monarch way

This is a combination of tons of the viral Thai Red Curry Dumplings. I wanted a soup rather than just dumplings and I found tons of different versions.

The Bibigo Chicken and Vegetable Mini Wontons were the best because they are little and I used the entire bag so every bite had a dumpling.

INGREDIENTS

• 2 tbsp olive oil
• 3 garlic cloves minced (I used jarred minced garlic)
• 1 medium yellow onion (chopped)
• 1 cup baby bella mushrooms (chopped)
• 1 tbsp minced ginger
• 3 tbsp Thai red curry paste
• 1 tbsp low sodium soy sauce
• 1 tbsp fish sauce
• 1 tsp toasted sesame oil
• 1 tsp brown sugar
• 1 tsp lime juice
• 1 can (14 oz/400 ml) unsweetened coconut milk
• 4 cups chicken broth (I used Better Than Bullion and 4 cups of Water)
• 1 cup baby spinach
• 2 scallions (sliced)
• Bibigo Chicken & Vegetable Mini Wontons
• Chili oil/crisp
• Cilantro

INSTRUCTIONS

1. Use a large soup pot to heat the olive oil over medium heat. Then add the garlic and onion and stir until garlic is fragrant and onion is softened.
2. Next add the mushrooms, then the ginger and white part of the scallions.
3. Stirring frequently, add the Thai red curry paste, soy sauce, fish sauce, sesame oil, brown sugar, lime juice, chili oil/crisp, and coconut milk.
4. Add the chicken broth. Increase the heat and bring the soup to a low boil, and add the dumplings and cook according to dumpling packaging.
5. Turn the heat to low and add the spinach.
6. Top the soup with remaning parts of scallions and and cilantro.

PRINT RECIPE HERE.