1-Getting started: with this Thai dumpling soup is a breeze, and you’ll be amazed at how quickly it all comes together. Begin by heating 1 tablespoon of avocado oil in a heavy bottom pot over medium-low heat. This sets the stage for those incredible flavors to build without much fuss.

2-Add the finely chopped onions, the white parts of the scallions, and the minced garlic, then stir in 1 teaspoon salt. Cook this mix until the onions soften and caramelize, filling your kitchen with an inviting aroma. Once that’s done, toss in the 1/2 cup of finely chopped cremini mushrooms and cook until they soften, adding even more depth to the dish.

3-Stir in 1 tablespoon of red Thai curry paste, 1 teaspoon sugar, and 1 teaspoon soy sauce, and sauté for a moment to blend the tastes. Pour in 3 cups of vegetable broth and bring it to a simmer for that perfect broth base. Add 1 cup of coconut milk, mix it well, and let it simmer again to create a creamy texture. Finally, introduce the frozen vegan dumplings and cook on medium-low heat for about 7 minutes until they’re thawed through, then serve hot with garnishes like chili oil, scallion greens, crispy garlic, and cilantro.