Spicy, cozy, and packed with flavor—this Red Curry Dumpling Soup is comfort in a bowl. 🍜🔥 Think silky coconut broth, tender dumplings, and a hit of curry heat that warms you from the inside out.

✨ Save this one for chilly nights or when you need something quick but soul-hugging.

🛒 Ingredients
• 1 package frozen or fresh dumplings
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 1 thumb-sized piece fresh ginger, grated
• 2 garlic cloves, minced
• 4 tbsp red curry paste (store-bought is perfect)
• 4 cups chicken stock
• 1 can coconut milk
• 1 tsp sugar (or to taste)
• 1 tbsp fish sauce (or to taste)
• 1 cup shiitake mushrooms, sliced
• 1 bunch bok choy (or spinach)
• Fresh cilantro, basil, or green onions for garnish
• Lime wedges + chili oil (optional, but amazing!)

👩‍🍳 How to Make It
1. Sauté aromatics: Heat oil in a large pot. Add onion, cook 3–4 min. Stir in garlic + ginger, cook 1 more min.
2. Curry paste time: Add red curry paste, stir 1–2 min until fragrant.
3. Broth magic: Pour in coconut milk + chicken stock. Add fish sauce + sugar. Stir, bring to simmer.
4. Veg + dumpling drop: Toss in mushrooms, simmer 2–3 min. Add dumplings, cook 5–8 min (check package). Add bok choy/spinach in last minute to wilt.
5. Taste test: Squeeze in lime juice. Adjust seasoning—more salt, sugar, lime, or curry paste as you like.
6. Serve + shine: Ladle into bowls. Garnish with cilantro, basil, or green onions. Extra lime wedges + chili oil if you’re feeling bold.

This one’s a hug in a bowl, friends. 🥢✨

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