Thai Dumpling Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon avocado oil
02 - 1 cup finely diced onion
03 - 4 scallions, thinly sliced
04 - ½ cup cremini mushrooms, diced small
05 - 1 tablespoon minced fresh garlic

→ Soup

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

→ Garnish

13 - 2-3 teaspoons chili oil
14 - 1 tablespoon green scallion tops
15 - 1 tablespoon crispy garlic bits
16 - 1 tablespoon fresh chopped cilantro

# Instructions:

01 - Warm oil in pot. Toss in onions, white scallion parts, garlic, and salt. Stir until onions turn golden brown.
02 - Throw in mushrooms and cook till tender. Mix in curry paste, sugar, and soy sauce.
03 - Pour in broth and let it bubble gently. Stir in coconut milk and warm through.
04 - Drop in frozen dumplings and let them warm up for 7 minutes.
05 - Top with a drizzle of chili oil, green scallion bits, fresh cilantro, and crunchy garlic.

# Notes:

01 - Works well with gluten-free dumpling options
02 - Stays fresh for 2 days when refrigerated
03 - Feel free to throw in extra veggies

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