Heat vegetable oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent, about 3-4 minutes.

Pour in your choice of vegetable or chicken broth along with creamy coconut milk. Stir well to combine all the ingredients into a luscious base.

Add red curry paste, soy sauce, and freshly squeezed lime juice. Mix everything together and let the soup simmer for about 5 minutes.

Gently add your dumplings to the pot. Follow the cooking time indicated on the package, usually around 5-7 minutes.

Toss in the spinach or bok choy and stir for 2-3 minutes until the greens have wilted but maintain their vibrant color.

Taste your soup and adjust the seasoning if necessary. Ladle the comforting mixture into bowls and garnish with fresh cilantro.

Serve your bowl of soup hot alongside lime wedges to squeeze over.