Coconut curry dumplings (Print Version)

# Ingredients:

01 - 1 tablespoon avocado oil.
02 - 1 cup diced onion.
03 - 4 green onions, chopped whites.
04 - 1/2 cup cremini mushrooms, minced.
05 - 1 tablespoon minced garlic.
06 - 1 teaspoon salt.
07 - 3 cups vegetable broth.
08 - 1 tablespoon Thai red curry paste.
09 - 1 teaspoon soy sauce.
10 - 1 cup coconut milk.
11 - 1 teaspoon sugar.
12 - 1 package frozen vegan dumplings (12-15 pieces).
13 - Chili oil for topping.
14 - Green onion tops for garnish.
15 - Crispy fried garlic for garnish.
16 - Fresh cilantro for decoration.

# Instructions:

01 - Warm up the oil in a big pot and sauté the onions, garlic, and white parts of the green onions until soft.
02 - Toss in the mushrooms and cook them until they soften up nicely.
03 - Mix in the curry paste, soy sauce, and sugar. Stir-fry for around 1-2 minutes.
04 - Pour in the veggie broth, bring it to a boil, then stir in the coconut milk and let it simmer away.
05 - Add the frozen dumplings and simmer them for about 7 minutes on medium heat.
06 - Dish it up hot, topping with chili oil, green onions, cilantro, and crispy garlic.

# Notes:

01 - You can make the soup base ahead without adding the dumplings. Toss them in only when it's time to serve for the best texture.
02 - The broth can be kept in the fridge for up to 3 days.

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