Tom Yum Dumpling Soup

Slice the red onion into half-rings and fry them in a pan with butter.

Slice the champignon mushrooms, add them to the pan, and fry together with the onion until the moisture evaporates.

Add the Tom Yum paste and fry briefly to release its aroma. Pour in the boiling water and bring the broth to a boil.

Add the dumplings to the boiling broth and cook them according to the package instructions after the soup returns to a boil.

Turn off the heat. Pour in the coconut milk, add halved cherry tomatoes, lime juice to taste, and freshly chopped cilantro. Stir and serve.