Heat avocado oil in a heavy-bottom pot over medium-low heat. Once hot, add the diced onion, the white parts of the scallions (finely chopped), and minced garlic. Sprinkle in the salt. Cook, stirring occasionally, until the onions soften and begin to caramelize. I find that taking your time here adds a lovely sweetness to the base.

Add the chopped cremini mushrooms to the pot with the softened aromatics. Sauté until the mushrooms are tender and any released moisture has mostly evaporated.

Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for about one minute to toast the paste and dissolve the seasonings. Pour in the vegetable broth and bring the mixture to a simmer.

Pour in the coconut milk and stir well until fully combined. Bring the soup back up to a gentle simmer. For a richer taste, I always use full-fat coconut milk.

Add the bag of frozen vegan dumplings directly into the simmering soup. Cook over medium-low heat for about 7 minutes, or until the dumplings have thawed and are heated through.

Ladle the hot soup and dumplings into bowls. Garnish each serving with chili oil, sliced scallion greens, chopped fresh cilantro, and a sprinkle of crunchy garlic for extra flavor and texture.