Creamy Dumpling Soup

Prepare the garnishes. Thinly slice the green onions and chiffonade the fresh basil.

Bring a small pot of water to a boil and cook the eggs to your desired doneness (about 6-7 minutes for soft-boiled). Transfer to an ice bath, then peel and set aside.

In a separate pan over medium heat, add the red curry paste and cook for about 30 seconds until fragrant. Pour in the coconut milk and whisk until the sauce is smooth and combined.

Season the sauce with soy sauce, the juice of half a lime, and red pepper flakes. Stir to combine.

Stir in the chiffonaded basil and let the sauce simmer gently.

While the sauce simmers, heat vegetable oil in a skillet over medium-high heat. Pan-fry the frozen dumplings according to package directions until golden brown and cooked through.

To serve, ladle the creamy sauce into shallow bowls.

Arrange the pan-fried dumplings in the sauce.

Garnish with chopped green onions, a drizzle of chili oil, and a soft-boiled egg cut in half. Serve with extra lime wedges on the side.