Thai Red Curry Dumpling Soup

1. In a medium pot over medium high heat, add the avocado and red curry paste. Fry the red curry paste for 1 minute until fragrant, then add the coconut milk, chicken stock, sugar, and fish sauce. Bring to a boil over high heat.
2. Once the soup begins to boil, add the red bell pepper and cook for 1 minute. Add the bok choy and frozen dumplings and cook for 4-6 minutes until the dumplings are cooked through (internal temp should be 165F) and the bok choy is tender. Turn off the heat and stir in the lime juice and basil leaves. Enjoy!

Vegan Modification: Sub in 1/2 tsp kosher salt for fish sauce and frozen veggie dumplings for chicken dumplings.