In a large soup pot, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger and sauté for 1–2 minutes, just until fragrant. Don’t let the garlic brown—it should be soft and golden.

Pour in the chicken broth and coconut milk. Stir gently to combine and bring the mixture to a simmer. This forms the creamy, comforting base of your soup.

Add Thai red curry paste, fish sauce, lime juice, soy sauce, brown sugar, and sesame oil to the pot. Stir well and let it simmer for about 5 minutes. This allows the broth to soak up the bold Thai flavors.

Gently drop the frozen dumplings into the simmering broth. Cook according to the package instructions—usually 5–7 minutes—until they’re tender and floating.

Ladle the soup into bowls and top with chopped chives or cilantro. Serve hot with extra lime wedges or a drizzle of chili oil if you love extra heat.