Coconut Curry Dumpling Soup (Print Version)

# Ingredients:

01 - 1 tablespoon avocado oil.
02 - 1 cup onion, finely diced.
03 - 4 scallions, chopped.
04 - ½ cup cremini mushrooms, chopped.
05 - 1 tablespoon minced garlic.
06 - 1 tablespoon red Thai curry paste.
07 - 1 teaspoon salt.
08 - 3 cups vegetable broth.
09 - 1 teaspoon soy sauce.
10 - 1 cup coconut milk.
11 - 1 teaspoon sugar.
12 - 15 frozen vegan dumplings.

# Instructions:

01 - Heat oil and cook onions, white scallions, and garlic with salt until soft and caramelized.
02 - Cook mushrooms until tender.
03 - Mix in curry paste, sugar, and soy sauce.
04 - Add broth and coconut milk, bring to simmer.
05 - Add frozen dumplings and cook 7 minutes until heated through.

# Notes:

01 - Keeps in fridge up to 2 days.
02 - Can customize with different vegetables.
03 - Use gluten-free dumplings to make GF.

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