Cook, stirring frequently, for a further one to two minutes, or until aromatic, after which add the red curry paste, ginger, and garlic.
Brown sugar, soy sauce, coconut milk, and vegetable broth should be added now. Add all the ingredients, stir, and then reduce heat to a low simmer.
Toss in the dumplings and let them simmer for about five to seven minutes, or until they’re soft and cooked through.
Gently include the young bok choy or spinach and let it wilt.
Warm the soup and serve with a lime slice, green onions, and fresh cilantro as garnishes.
Ten minutes for prep, fifteen minutes for cooking, and twenty-five minutes for the whole process.
Serving size: 4 calories (350 kcal)
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