Creamy Coconut Curry Dumpling Soup

 🥟 Creamy Coconut Curry Dumpling Soup

Ingredients

• 20–24 frozen potstickers
• 1 Tbsp coconut oil
• 3 cloves garlic, minced
• 1–1½ Tbsp yellow curry paste
• 32 oz chicken broth
• 2 cans (13.5 oz) full-fat coconut milk
• 1½–2 Tbsp soy sauce
• 1–2 tsp honey
• 1 cup shredded carrots
• 1 diced medium yellow onion
• 1 cup sliced mushrooms
• 2 handfuls baby spinach
• ¼ cup fresh cilantro, chopped
• 2–3 green onions, sliced
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt to taste
• 1-2 Tbsp Lime juice
• MSG, optional

I added corn starch to thicken it up and served it over rice.

Directions

Heat oil in a large pot over medium heat. Add garlic and 1 Tbsp curry paste and cook for about 30 seconds.

Add chicken broth, coconut milk, soy sauce, honey, garlic powder, and onion powder. Stir well.

Add carrots, broccoli, and mushrooms. Bring to a gentle simmer and cook for 5 minutes.

Add the frozen potstickers directly to the soup. Keep at a gentle simmer for 5–7 minutes, or until the potstickers are cooked through.

Stir in spinach and let it wilt. Turn off the heat and stir in the cilantro and green onions.

Taste. Add the remaining ½ Tbsp curry paste only if it needs more curry flavor. Add a little salt or soy sauce if it tastes flat, or another ½ tsp honey if there’s a bitter edge.

Finish with a small squeeze of lime only if you think it needs some brightness