In a large pot, heat a splash of oil over medium heat until shimmering, about 2 minutes. Add chopped onions and sauté until they soften, about 5 minutes.

Stir in the Thai red curry paste, freshly grated ginger, and minced garlic. Cook for 2-3 minutes until fragrant.

Pour in the chicken broth and coconut milk, bringing to a gentle boil over medium-high heat. Reduce to a simmer and let it cook for about 5 minutes.

Stir in the fish sauce and sugar, mixing well. Gently add in the dumplings and allow them to cook according to package instructions, about 5-7 minutes.

Once the dumplings float, turn off the heat and stir in the spinach, green onions, and cilantro.

Squeeze half a lime into the soup and taste the broth, adjusting seasoning if necessary.

Ladle the soup into bowls and garnish with fresh herbs or crispy shallots.