• 4 cups chicken or vegetable broth
• 1 tbsp minced garlic (or 1 tsp ground)
• 1 tbsp chopped ginger (or 1 tsp ground)
• 2-4 tbsp red curry paste
• 14 oz coconut cream
• 1 tbsp sesame or olive oil
• 2 tsp fish sauce (optional)
• 1 tbsp chopped lemongrass or paste
• 1/2 cup diced onion
• 2 cups diced mushroom
• 1 lb frozen dumplings
• Salt to taste

Sauté onion in oil until beginning to soften; add garlic. After 1 minute, add mushrooms. When mushrooms are softened a little, add pastes and other seasonings and stir until fragrant. Add liquids and stir to combine. Bring to a simmer for 3-5 minutes, then gently drop in dumplings. Simmer until dumplings are hot, careful not to overcook.

This started with a recipe on Pinterest but I changed a great deal (shocking, I know).