Thai Coconut Dumpling Soup

This recipe is awesome and pretty quick to put together. We loved it so much, we got a pack of pot stickers at Costco this weekend (plus they were on sale!).

Thai Coconut Dumpling Soup
Inspired by - Food Network Magazine
Serves 4

1 tablespoon vegetable oil
3 stalks celery, sliced
4 ounces shiitake mushrooms, sliced (I used regular button mushrooms)
1 tablespoon curry powder
4 cups low-sodium chicken broth
1 cup coconut milk
1 tablespoon fish sauce, plus more to taste(I didn't have any so I added some soy sauce)
4 ounces green beans, roughly chopped
1 red bell pepper, chopped
1 pound frozen Asian-style dumplings or pot stickers
Juice of 1 lime, plus lime wedges for serving
Kosher salt
Sliced scallions, for topping

1. Heat the vegetable oil in a large pot over medium-high heat. Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes. 
2. Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer.
3. Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes. 
4. Add the dumplings and cook until tender, about 4 minutes. 
5. Stir in the lime juice. Season the soup with salt and add more fish sauce to taste, if desired. Top with sliced scallions and serve with lime wedges.