Ingredients:

  • 1 tbsp neutral oil
  • 3 tbsp Thai red curry paste
  • 2 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 stalk lemongrass, bruised and cut into 3-inch segments
  • 1 can (400 ml) full-fat coconut milk
  • 3 cups low-sodium chicken or vegetable broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 450 g frozen dumplings
  • 2 heads baby bok choy, quartered lengthwise
  • 0.5 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the red curry paste, ginger, garlic, and lemongrass. Sauté for 2–3 minutes (blooming) until the paste darkens slightly and becomes fragrant.
  2. Build the velvety base by pouring in only the solid cream from the top of the coconut milk can first. Stir into the paste until the oil begins to separate into small red beads. Add the remaining coconut milk, broth, fish sauce, and sugar. Bring to a gentle simmer for 5 minutes.
  3. Add the frozen dumplings directly into the simmering broth. Cook according to package instructions (usually 5-7 minutes). In the last 2 minutes of cooking, add the baby bok choy to the pot to wilt. Remove the lemongrass stalks before serving.
  4. Garnish with fresh cilantro and serve immediately with lime wedges for a hit of acidity.