Thai Coconut Soup (Print Version)

# Ingredients:

01 - 1 scoop sugar, roughly 1 teaspoon.
02 - 1 tablespoon avocado oil, for cooking.
03 - 1 cup coconut milk.
04 - Four scallions, thinly sliced.
05 - 1/2 cup cremini mushrooms, chopped small.
06 - 1 cup onion, finely diced.
07 - 3 cups of veggie broth.
08 - 1 teaspoon soy sauce.
09 - 1 bag frozen plant-based dumplings (12-15 pieces).
10 - 1 tablespoon minced garlic.
11 - 1 tablespoon Thai red curry paste.
12 - A dash (1 teaspoon) of salt.
13 - 2 to 3 teaspoons chili oil (for topping).
14 - 1 tablespoon chopped cilantro (for topping).
15 - 1 tablespoon crispy fried garlic (for garnish).
16 - A handful of scallion greens, sliced (for garnish).

# Instructions:

01 - Start by heating oil in a deep, sturdy pot on medium heat.
02 - Throw in onions, scallion whites, a bit of salt, and garlic, then cook until fragrant.
03 - Add the mushrooms and let them soften while stirring occasionally.
04 - Add curry paste, soy sauce, and sugar, and mix it all up.
05 - Slowly pour in vegetable broth and let it bubble gently.
06 - Stir in coconut milk and keep at a mild simmer.
07 - Toss in your frozen dumplings and let them cook for 7 minutes until tender.
08 - Top it off with chili oil, crispy garlic, cilantro, and some scallion greens.

# Notes:

01 - Feel free to swap in any dumpling kind or extra veggies.
02 - Will stay good in the fridge for 2 days.
03 - Use gluten-free dumplings if needed.

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