In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger. Sauté the mixture for about 3-4 minutes until the onion becomes translucent and fragrant.

Pour in 4 cups of vegetable or chicken broth along with 1 can of coconut milk. Stir well to combine until smooth and creamy. Increase the heat and let it come to a gentle simmer.

Once simmering, stir in 2 tablespoons of red curry paste, 1 tablespoon of soy sauce, and 1 tablespoon of lime juice. Simmer for an additional 5 minutes.

Add 1 cup of your preferred dumplings to the simmering soup. Cook for about 5-7 minutes until the dumplings float to the top.

Stir in 2 cups of spinach or bok choy. Cook for an additional 2-3 minutes until the greens are wilted.

Taste and adjust for seasoning if necessary. Ladle into bowls and garnish with fresh cilantro.

Serve with lime wedges on the side for an extra zesty touch.