Cooking Steps

• Thinly slice the scallions, separating the whites and pale greens from the dark greens.
• Heat the oil in a large saucepan or Dutch oven set over medium heat. Add the scallion whites and pale greens, then cook until softened, 2-3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-5 minutes, until lightly browned. Add the bok choy and garlic, then cook for 60 seconds, until the garlic is fragrant.
• Add the red curry paste and stir to coat the vegetables.
• Add the broth and coconut milk, then turn up the heat and bring to a boil. Turn the heat to low, cover, and simmer for 20 minutes.
• Add the frozen dumplings and turn up the heat to medium-low. Cover and cook for an additional 10 minutes.
• Remove from the heat and stir in the salt and lime juice. Taste and adjust seasonings if desired.
• Ladle into serving bowls and garnish with dark scallion greens and cilantro, if using.