Hearty soup serves four and takes about 45 minutes. Most grocers carry the Thai curry paste in Asian section. Use spinach or another favorite green if bok choy is not available.
2 tablespoons neutral oil (such as canola or peanut)
2 cups sliced shiitake mushrooms or portobello
1/2 cup finely chopped shallot
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger (or two tablespoons of ginger/garlic paste)
½ teaspoon thinly sliced chopped red Thai chile, plus more for garnish (from 2 small chiles)
¼ teaspoon kosher salt
2 ½ tablespoons Thai red curry paste
3 cups low-sodium. chicken or vegetable broth
1 (13½-ounce) can unsweetened coconut milk, Stir well to mix before adding
2 tablespoons fish sauce
1 tablespoon fresh lime juice
2 teaspoon light brown sugar
24 or more frozen pork, chicken, or vegetable mini wontons
4 large heads baby bok choy or alternate, trimmed and leaves separated (about 2 ½ cups)
Chopped fresh cilantro, basil leaves, sliced scallions, sliced Thai red chilies, crushed peanuts or cashews, and lime wedges to garnish
How to make:
Step 1 Heat oil in a large saucepan or medium Dutch oven over medium-high. Add mushrooms and cook, stirring occasionally, until browned, 5 to 8 minutes. Reduce heat to medium and stir in shallots, garlic, ginger, chile, and salt; cook, stirring frequently, until shallots are softened, 1 to 2 minutes. Stir in curry paste, and cook, stirring constantly, until slightly darkened and very fragrant, about 1 minute.
Step 2
Stir in broth, coconut milk, fish sauce, lime juice, and brown sugar; bring to a simmer over medium-high.
Step 3
Add dumplings, return to a simmer over medium-high, then stir in bok choy or alternate greens; reduce heat to medium. Simmer, uncovered and stirring occasionally, until dumplings are cooked through and bok choy is tender-crisp, 3 to 5 minutes.”
Serve soup evenly between 4 bowls. Garnish with cilantro, Thai basil, sliced scallions, sliced red chile, crushed peanuts, and lime wedges. Serve and enjoy while hot.