1. Heat the oil in a heavy-bottomed pot over medium heat. Add the minced garlic and ginger, sautéing briefly. Introduce the red curry paste and cook for sixty to ninety seconds, stirring constantly, until highly fragrant.

2. Pour in half of the full-fat coconut milk, stirring vigorously to fully dissolve the curry paste and create a thick, emulsified base.

3. Add the chicken or vegetable stock and the remaining coconut milk. Bring the mixture to a low, steady simmer for ten to fifteen minutes to fully develop the flavors.

4. Stir in the sliced mushrooms and bok choy or spinach, allowing them to soften for about five minutes.

5. Gently place the frozen dumplings into the simmering broth. Cover the pot and allow them to cook through completely, typically eight to ten minutes, until they float and are tender.

6. Remove the soup from the heat. Stir in the fish sauce, brown sugar, and fresh lime juice. Ladle into bowls and garnish with fresh cilantro and sliced scallions.