Step 1: Sauté the Curry Base Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste and sauté for 1–2 minutes until fragrant.

Step 2: Create the Broth Pour in the chicken or vegetable broth and bring it to a simmer. Stir in the coconut milk, fish sauce, soy sauce, and sugar. Mix well and let the flavors combine for 3–5 minutes.

Step 3: Add Vegetables Add the sliced mushrooms and simmer for 5 minutes, or until they begin to soften. Stir in the baby spinach or bok choy and cook until wilted, about 2 minutes.

Step 4: Cook the Dumplings Gently add the dumplings to the simmering soup. Cook according to package instructions or until they float to the surface and are fully cooked, usually 5–7 minutes.

Step 5: Adjust Seasoning Add the lime juice and taste the soup. Adjust the seasoning with more soy sauce, fish sauce, or lime juice if needed.

Step 6: Serve Ladle the soup into bowls, ensuring each portion has an equal number of dumplings and vegetables. Garnish with fresh cilantro or green onions, if desired.