Heat 1 tablespoon of avocado, olive, or coconut oil in a large soup pot or Dutch oven over medium heat. Add the minced onion or shallot and cook for about 3 minutes, until softened.

Add the minced garlic and grated ginger to the pot. Sauté for another minute until fragrant, ensuring the garlic does not burn.

Reduce the heat slightly and stir in 2 to 3 tablespoons of Thai red curry paste. Cook for 1 to 2 minutes, stirring constantly, to bloom the spices and deepen their flavor.

Pour in the 4 cups of vegetable broth or chicken stock and the full-fat coconut milk. Stir well to combine and ensure the curry paste is fully dissolved. Add the soy sauce (or coconut aminos) and brown sugar or maple syrup.

Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low and let it cook for about 5 minutes to allow the flavors to meld together.

Add the frozen dumplings directly to the simmering broth. Cook for 5 to 8 minutes, or until the dumplings float to the surface and are plump and tender.

Stir in the chopped bok choy, spinach, or kale. Cook for 1 to 2 minutes until the greens are wilted and tender.

Remove the pot from the heat and stir in the juice of 1 small lime. Taste and adjust the seasoning if needed—add more soy sauce for saltiness or a pinch of black pepper for extra heat.

Ladle the soup into bowls immediately. Garnish with fresh cilantro, sliced scallions, chili oil, or toasted sesame seeds for added texture and flavor.