Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Cook Vegetables and Dumplings:
Add the mushrooms, red bell pepper, and frozen dumplings to the pot. Simmer for 8–10 minutes, or until the dumplings are fully cooked and the vegetables are tender.
Add Greens and Season:
Stir in the baby spinach or bok choy, allowing it to wilt for 2–3 minutes.
Add the soy sauce and lime juice, and taste the soup. Adjust seasoning with additional soy sauce or lime juice if needed.
Serve:
Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, or sliced chilies for extra heat. Serve hot.
This Thai Red Curry Dumpling Soup is rich, spicy, and incredibly satisfying. Perfect for a cozy meal or to impress guests with bold, authentic flavors. Enjoy! 🌶️🥥🥟
