Toppings:
Add vegetable oil to a skillet and heat over medium high. Once hot, add onion, garlic, and ginger. Stir until it takes on some color.
Add red Thai curry paste. Fry until curry paste darkens.
Add chicken stock able coconut milk. Stir.
Once simmering, add sugar, fish sauce, add lime juice. Stir. Add frozen gyoza. Put on lid and let simmer for 3-5 minutes.
Serve topped with chili oil, chopped green onions, and fried shallots.
Tags: Asian, dairy-free, dinner, egg-free, eggless, main, nut-free, quick, soup, Thai
