Thai Coconut Soup (Print Version)

# Ingredients:

01 - 1 cup coconut milk.
02 - 1 teaspoon soy sauce.
03 - 1 tablespoon minced garlic.
04 - ½ cup finely diced cremini mushrooms.
05 - 1 cup chopped onion.
06 - 1 tablespoon avocado oil.
07 - 4 scallions, chopped.
08 - 1 teaspoon salt.
09 - 1 tablespoon red Thai curry paste.
10 - 3 cups vegetable stock.
11 - 1 teaspoon sugar.
12 - 1 bag of frozen vegan dumplings (12-15 pieces).
13 - 1 tablespoon crispy garlic (for topping).
14 - 2-3 teaspoons chili oil (for topping).
15 - 1 tablespoon finely chopped cilantro (for topping).
16 - 1 tablespoon scallion greens (for topping).

# Instructions:

01 - On medium-low heat, warm up some oil in a sturdy pot.
02 - Toss in the onions, garlic, and scallion whites along with the salt. Cook until softened.
03 - Add the mushrooms and cook till they soften up nicely.
04 - Stir the curry paste, sugar, and soy sauce into the pot.
05 - Pour in the veggie stock and let it simmer gently.
06 - Pour in the creamy coconut milk and keep simmering.
07 - Put the frozen dumplings in, let them cook for around 7 minutes, and make sure they're fully done.
08 - Add chili oil, scallions, crispy garlic, and cilantro over the top before serving.

# Notes:

01 - Any dumplings work, or toss in extra veggies for a twist.
02 - Store in the fridge for up to two days.
03 - Use gluten-free dumplings if needed.

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