Heat 1 tablespoon of oil in a large soup pot over medium heat until shimmering, about 2 minutes. Add finely chopped onions and sauté for about 5 minutes until translucent.

Stir in 2 tablespoons of Thai red curry paste along with minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

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

Stir in 1 tablespoon of fish sauce and 1 teaspoon of sugar. Add dumplings and cook according to package instructions, about 5-7 minutes.

Turn off heat and stir in 2 cups of fresh spinach until wilted.

Squeeze the juice of one lime into the soup and adjust seasoning if necessary.

Ladle into bowls and garnish with fresh herbs like cilantro or green onions. Serve hot.