Curry Dumpling Soup (Print Version)

# Ingredients:

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 minced garlic.
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 pieces).
13 - 2-3 teaspoons chili oil (garnish).
14 - 1 tablespoon scallion greens (garnish).
15 - 1 tablespoon crispy garlic (garnish).
16 - 1 tablespoon cilantro, finely chopped (garnish).

# Instructions:

01 - Heat oil in a heavy pot over medium-low heat.
02 - Cook onions, scallion whites, and garlic with salt.
03 - Add mushrooms and cook until soft.
04 - Stir in curry paste, sugar, and soy sauce.
05 - Pour in vegetable broth and simmer.
06 - Add coconut milk and bring to a simmer.
07 - Add frozen dumplings and cook for 7 minutes until done.
08 - Garnish with chili oil, scallions, garlic, and cilantro.

# Notes:

01 - Can use any dumplings or add extra vegetables.
02 - Keeps 2 days in fridge.
03 - Use gluten-free dumplings for gluten-free version.

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