Thai Curry Dumplings (Print Version)

# Ingredients:

→ Base

01 - 1 cup onion, chopped small
02 - 1 tablespoon garlic, finely minced
03 - ½ cup cremini mushrooms, chopped small
04 - 1 tablespoon avocado oil
05 - 4 scallions, chopped up

→ Soup

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

→ Garnish

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

# Instructions:

01 - Warm oil in a pot, toss in onions, garlic, white scallions, and salt. Stir and let the onions brown.
02 - Toss mushrooms in and cook till tender. Mix in curry paste, soy sauce, and sugar.
03 - Pour in broth and let it simmer for a bit. Stir in coconut milk and let it warm through again.
04 - Drop in the frozen dumplings and cook them for about 7 minutes, until soft.
05 - Finish it off with chili oil, scallion greens, chopped cilantro, and crispy garlic.

# Notes:

01 - Swap with gluten-free dumplings, if needed
02 - Lasts in the fridge for 2 days
03 - Feel free to throw in extra veggies

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