Easy Coconut Curry Soup with Dumplings (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 tablespoon avocado oil
02 - 1 cup finely chopped onion
03 - 4 scallions, finely chopped (white and green parts separated)
04 - ½ cup finely chopped cremini mushrooms
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 dumplings)

→ For Garnish

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

# Instructions:

01 - Heat oil in heavy bottom pot over medium-low heat. Add onions, white parts of scallions, garlic, and salt. Cook until onions soften and begin to caramelize.
02 - Add mushrooms and cook until softened.
03 - Add Thai curry paste, sugar, and soy sauce. Sauté briefly.
04 - Pour in vegetable broth and bring to simmer. Add coconut milk and return to simmer.
05 - Add frozen dumplings and cook on medium-low for 7 minutes until dumplings are thawed and cooked through.
06 - Serve hot, garnished with chili oil, scallion greens, cilantro, and crispy garlic.

# Notes:

01 - Use gluten-free dumplings to make dish gluten-free
02 - Stores in refrigerator up to 2 days
03 - Can add additional vegetables or protein as desired

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