Wontons and Veggies in Curry Broth

Ingredients

• 8 ounces mushrooms, sliced
• 1 tablespoon red curry paste
• 1 14-ounce can coconut milk
• 2 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 24-ounce bag frozen mini wontons, potstickers, or dumplings (about 60 mini, or 20 regular size)
• 3 ounces spinach (and/or greens of your choice), chopped
• 1 tablespoon rice vinegar
• Optional: 1 block of tofu, cubed

Steps

1. Warm a large pot or saucepan over medium-high heat.
2. Add mushrooms and sauté until golden and tender, 4 to 5 minutes, until liquid evaporates.
3. Stir in curry paste and cook 30 seconds until fragrant.
4. Add coconut milk, broth, soy sauce, and fish sauce. Bring to a simmer.
5. Drop in frozen wontons (and tofu, if using), bring to a simmer, and simmer for 5 minutes.
6. Stir in spinach and rice vinegar.
7. Taste and adjust with more soy sauce or vinegar as needed.
8. Ladle into bowls and top with chili crisp if desired.