Thai Red Curry Dumpling Soup

Prepare the garnishes by chopping the cilantro, basil, and green onions. If you like it extra spicy, chop a red chili.

For an optional topping, bring a pot of water to a boil and soft-boil eggs for 6 minutes. Immediately transfer to an ice bath to cool, then peel and set aside.

In a large pan or pot over medium heat, add coconut oil. Sauté the minced ginger, garlic, and Thai red curry paste until fragrant, about 1-2 minutes.

Pour in the coconut milk and water, whisking continuously to combine everything smoothly.

Season the broth with fish sauce, lime juice, brown sugar, and red pepper flakes. Whisk again to incorporate.

Stir in the chopped cilantro and basil. Add salt to taste and allow the soup to simmer gently.

While the soup simmers, cook the dumplings. Heat a tablespoon of neutral oil in a separate skillet and pan-fry the frozen dumplings until the bottoms are golden and crisp.

To serve, ladle the hot curry soup into bowls. Arrange the pan-fried dumplings in the soup.

Garnish with sliced green onions, a drizzle of red chili oil, and the soft-boiled eggs cut in half, if using. Serve with extra lime wedges.