Coconut curry dumplings (Print Version)

# Ingredients:

01 - 1 tablespoon avocado oil.
02 - 1 cup finely diced onion.
03 - 4 green onions, just the white parts chopped.
04 - 1/2 cup minced cremini mushrooms.
05 - 1 tablespoon minced garlic.
06 - 1 tablespoon Thai red 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 pack of frozen vegan dumplings (12-15 pieces).
13 - Chili oil for topping.
14 - Green onion tops for garnishing.
15 - Fried garlic as a garnish.
16 - Fresh cilantro for topping.

# Instructions:

01 - First, heat the oil in a big pot. Toss in the onions, garlic, and green onion whites, cooking until they soften up.
02 - Next, throw in the mushrooms and stir until they’re tender.
03 - Mix in the curry paste, sugar, and soy sauce. Let it cook for a quick 1-2 minutes.
04 - Pour in the vegetable stock. Once it boils, gently add the coconut milk and lower the heat to simmer.
05 - Drop in the frozen dumplings and let them cook over medium heat for about 7 minutes.
06 - Ladle it hot into bowls, topping with chili oil, green onion tops, cilantro, and some fried garlic.

# Notes:

01 - You can make this soup ahead of time without the dumplings. Cook them fresh just before serving for better texture.
02 - The broth stays good in the fridge for up to 3 days.

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