Heat 1 tablespoon of oil in a 4 to 5-quart soup pot over medium heat until it shimmers, about 2 minutes. Add 1 chopped onion, stirring frequently for about 5 minutes until softened and translucent.

Stir in 2 tablespoons of Thai red curry paste, 1 tablespoon of grated ginger, and 2 minced garlic cloves (along with optional lemongrass). Cook, stirring constantly for 1 to 2 minutes, until fragrant.

Increase heat to medium-high, pour in 4 cups of chicken broth and 1 can of coconut milk. Stir well and bring to a low boil. Once boiling, reduce heat to low and allow to simmer.

Mix in 1 tablespoon of fish sauce and 1 teaspoon of sugar into the simmering broth, stirring to combine. Taste and adjust seasoning as needed.

Gently add your dumplings to the pot, ensuring they are evenly distributed in the broth. Simmer according to package instructions, usually around 4-6 minutes.

Once the dumplings are tender, turn off the heat and fold in 2 cups of fresh spinach, along with a handful of chopped green onions and cilantro.

Squeeze the juice from one half of a lime into the soup, stirring gently to incorporate.

Ladle the warm soup into bowls, garnishing with extra green onions and cilantro if desired. Serve hot.