Thai Red Coconut Curry Soup with Frozen Dumplings (15 Minutes)

Ingredients

• 1 tablespoon oil
• 1.5 inch ginger (fresh knob grated (1.5 tablespoon ginger paste or 1/2 teaspoon dried ground ginger) *see recipe note)
• 3 cloves garlic (peeled and minced)
• 2 green onions (sliced thinly )
• 2 tablespoons Thai red curry paste (* see recipe notes - depending on your desired heat level)
• 14 ounces coconut milk
• 2 cups chicken broth (or can use vegetable broth - low sodium)
• 10 - 12 dumplings (frozen Asian (sometimes called jiaozi, gyoza))
• 1/2 tablespoon brown sugar (or date paste or sugar alternative of choice)
• 1 tablespoon fish sauce
• 1.5 cups frozen vegetables (of choice (We used an Asian mixed vegetable blend))
• 1 tablespoon lime juice (fresh is best)
• cilantro ((Coriander)- to garnish)
• green onion (sliced)
• garlic chili oil (or fresh chopped chili peppers)