I needed a soup for this week and I kept thinking curry. I looked at a few different recipes and came up with my own. It has all the notes of a Thai coconut soup but with shrimp and pork dumplings from my freezer. I would make this again and use store bought frozen dumplings or a few noodles.

1 Tbls of coconut oil

1/2 Onion diced

1/2 Red bell pepper diced

1/3 Cup of matchstick carrots

1 Tbls of grated ginger

2 Garlic cloves grated

Grated lime zest

2 Tbsl of red curry paste

1 Cup of chopped shitake mushrooms

1 Can of unsweetened coconut milk

4 Cups of chicken stock

1 Bouillon cube

1/2 Tbls of coconut sugar

1 Tsp of fish sauce

Frozen dumplings

4oz of Fresh spinach

2 Tbls of chopped basil

Lime juice

Heat your coconut oil in a dutch oven and add the first 6 ingredients. Saute until the onions are tender then add in your curry paste and mushrooms cook a minute or 2. Add in your coconut milk, stock, bouillon, sugar and fish sauce. Bring to a boil, reduce and simmer 20 minutes. Add in your dumplings and spinach and cook until the dumplings are done. Stir in you basil and lime juice just before serving.