In a large pot, heat 2 tablespoons of oil over medium heat. Add 1 diced onion and sauté for about 5 minutes until softened.

Stir in 2 tablespoons of Thai red curry paste, 1 tablespoon of grated ginger, and 3-4 minced cloves of garlic. Cook for an additional 2 minutes.

Pour in 4 cups of chicken broth and 1 can of coconut milk. Bring to a gentle boil, then reduce heat to medium-low and simmer for about 5 minutes.

Stir in 1 tablespoon of fish sauce and 1 teaspoon of sugar. Simmer for another minute to incorporate flavors.

Gently add the dumplings, cooking them for 3-5 minutes until they float to the surface.

Once dumplings have floated, stir in 2 cups of spinach and sliced green onions. Turn off the heat.

Squeeze the juice from half a lime into the pot, stir, and adjust seasoning to taste.