Start by heating olive oil in a soup pot over medium heat. Once warmed, add the diced onions and sauté until they soften, about 5 minutes.

Stir in the Thai red curry paste, minced ginger, garlic, and optional lemongrass. Cook for 1-2 minutes until fragrant.

Pour in chicken broth and coconut milk. Bring to a low boil, then reduce heat and simmer to blend flavors.

Add fish sauce and sugar. Drop in frozen dumplings, cooking them according to the package directions, typically 8-10 minutes.

Once dumplings are ready, turn off heat. Stir in chopped spinach, sliced green onions, and cilantro to wilt the spinach.

Squeeze juice from half a lime into the soup, mixing well. Taste and adjust lime if desired.

Pour soup into bowls and finish with any optional garnishes you choose. Enjoy your cozy creation!