# What You Need:
→ Soup Base
01 - 1 tbsp avocado oil
02 - 1 cup diced onion
03 - 4 scallions, whites and greens separated (whites finely chopped, greens sliced for garnish)
04 - 1 tbsp minced garlic
05 - 1 tsp salt
06 - 1/2 cup chopped cremini mushrooms
07 - 1 tbsp red Thai curry paste
08 - 1 tsp soy sauce
09 - 1 tsp sugar
10 - 3 cups vegetable broth
11 - 1 cup full-fat coconut milk
12 - 1 bag (12-15 pieces) frozen vegan dumplings
→ For Serving and Garnish
13 - 2-3 tsp chili oil
14 - 1 tbsp chopped fresh cilantro
15 - 1 tbsp sliced scallion greens
16 - 1 tbsp crunchy garlic
# How To Make It:
01 - Heat avocado oil in a heavy-bottomed pot over medium-low heat. Add diced onion, chopped scallion whites, and minced garlic. Sprinkle with salt. Sauté, stirring occasionally, until onions soften and start to caramelize, approximately 5-7 minutes.
02 - Add chopped cremini mushrooms to the pot. Cook until mushrooms are tender and their moisture has mostly evaporated, about 3-4 minutes.
03 - Stir in red Thai curry paste, soy sauce, and sugar. Sauté for 1 minute to toast the curry paste and blend the flavors thoroughly.
04 - Pour in vegetable broth and bring to a gentle simmer.
05 - Add coconut milk, stirring until fully combined and smooth. Return soup to a gentle simmer.
06 - Gently add frozen vegan dumplings directly to the simmering soup. Cook for 7 minutes, or until dumplings are heated through and tender.
07 - Ladle soup and dumplings into serving bowls. Garnish each portion with chili oil, sliced scallion greens, chopped cilantro, and crunchy garlic.
