In a large pot, heat 2 tablespoons of neutral oil over medium heat. Once hot, add 2 tablespoons of Thai red curry paste along with 2 minced cloves of garlic and 1 tablespoon of freshly grated ginger. Stir everything together for about 1–2 minutes until the mixture becomes fragrant.

Pour in 4 cups of chicken or vegetable broth and a 13.5 oz can of full-fat coconut milk into the pot. Stir well to combine the ingredients and bring the mixture to a gentle simmer.

Add 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 2 teaspoons of lime juice to the simmering broth. Taste for seasoning and adjust as necessary.

Gently add 8-10 frozen dumplings or pot stickers into the broth. Let them cook according to the package instructions, usually about 6–8 minutes.

Stir in 1 cup of sliced mushrooms and 1 cup of baby spinach (or bok choy) into the mixture. Cook for an additional 2 minutes until the mushrooms soften and the greens are bright and wilted.

Ladle the soup into bowls, ensuring each serving includes flavorful broth, tender dumplings, and colorful vegetables. Garnish with fresh herbs like cilantro or Thai basil.