Coconut Curry Dumpling Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon avocado oil
02 - 1 cup onion, finely chopped
03 - 4 scallions, finely chopped
04 - ½ cup cremini mushrooms, finely chopped
05 - 1 tablespoon garlic, minced

→ Soup

06 - 1 tablespoon red Thai curry paste
07 - 1 teaspoon salt
08 - 3 cups vegetable broth
09 - 1 teaspoon soy sauce
10 - 1 cup coconut milk
11 - 1 teaspoon sugar
12 - 1 bag frozen vegan dumplings (12-15 dumplings)

→ Garnish

13 - 2-3 teaspoons chili oil
14 - 1 tablespoon scallion greens
15 - 1 tablespoon crispy garlic
16 - 1 tablespoon cilantro, finely chopped

# Instructions:

01 - Heat oil in pot. Add onions, white scallions, garlic, and salt. Cook until onions caramelize.
02 - Add mushrooms and cook until soft. Add curry paste, sugar, and soy sauce.
03 - Add broth and bring to simmer. Add coconut milk and simmer again.
04 - Add frozen dumplings and cook 7 minutes until thawed.
05 - Garnish with chili oil, scallion greens, cilantro, and crispy garlic.

# Notes:

01 - Can use gluten-free dumplings
02 - Keeps 2 days in refrigerator
03 - Can add additional vegetables

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