Prepare the Aromatics

• Heat avocado oil in a heavy-bottomed pot over medium heat.
• Add the chopped onion, scallion whites, and minced garlic. Sprinkle with salt.
• Cook until the onions soften and caramelize slightly, about 3–4 minutes.

2. Add the Mushrooms and Curry Paste

• Toss in the chopped cremini mushrooms and sauté until they release their moisture, about 3–4 minutes.
• Stir in the red Thai curry paste, sugar, and soy sauce. Cook for 1–2 minutes to enhance the flavor of the curry paste.

3. Build the Broth

• Pour in the vegetable broth and bring the mixture to a simmer, stirring occasionally.
• Stir in the coconut milk, allowing the soup to gently simmer for a creamy, rich texture.

4. Cook the Dumplings

• Add the frozen dumplings to the soup and cook over medium-low heat for about 7 minutes, or until they are heated through and tender.

5. Adjust and Garnish

• Taste the soup and adjust seasoning if needed—add more salt, soy sauce, or a splash of lime juice for brightness.
• Ladle the soup into bowls and garnish with chili oil, scallion greens, crispy garlic, and cilantro.

6. Serve Immediately

• Enjoy this comforting soup hot, paired with your favorite side dish or as a stand-alone meal.