1-First, gather and prepare all your ingredients, like chopping the onion, mincing the garlic and ginger, and slicing the green onions. This prep takes about 10 minutes and sets the stage for smooth cooking.

2-Next, heat 1 tablespoon of extra virgin olive oil or avocado oil in a large pot over medium heat until it shimmers, then add the diced onion and stir frequently for about 5 minutes until it softens.

3-Now, add the 4 tablespoons of Thai red curry paste, 1 tablespoon of minced ginger, optional lemongrass, and 3 minced garlic cloves. Cook this mix for 1 to 2 minutes until it becomes fragrant, releasing those amazing aromas. Increase the heat to medium-high and pour in 3 cups of chicken broth and 14 ounces of canned coconut milk, bringing everything to a low boil while stirring to blend the flavors.

4-Stir in 2 teaspoons each of fish sauce and sugar to add depth and balance. Then, add 1 pound of frozen dumplings and cook them according to the package instructions, which usually takes a few minutes until they float. Finally, turn off the heat, mix in 1 cup of chopped spinach, 2 sliced green onions, 1 tablespoon of chopped cilantro, and juice from half of the lime, stirring until the spinach wilts. Adjust the lime juice to taste and serve with your favorite toppings.