Heat a tablespoon of cooking oil in a large pot over medium heat. Once the oil shimmers, add the minced garlic and grated ginger; sauté them for about 1 minute until fragrant, stirring constantly to avoid burning.

Stir in the red Thai curry paste, cooking it for an additional minute to unlock its flavors. Gradually whisk in 4 cups of vegetable or chicken broth along with 1 can of full-fat coconut milk, blending thoroughly until the mixture is smooth and creamy.

Add 2 tablespoons of soy sauce, the freshly squeezed juice of one lime, and 1 tablespoon of brown sugar to the pot. Bring the soup to a gentle simmer over medium heat, allowing it to bubble for about 5-7 minutes.

Introduce thinly sliced carrots into the simmering soup. Allow them to cook for 2-3 minutes, stirring occasionally until they soften slightly.

Carefully add the frozen dumplings, ensuring they're submerged in the broth. Cook according to the package instructions, usually around 6-8 minutes, until fully cooked.

Just before serving, stir in a couple of handfuls of baby spinach or chopped bok choy. Let them wilt for about 1-2 minutes in the hot soup.

Ladle the hot soup into bowls, ensuring each serving has a good mix of dumplings and vegetables. Garnish generously with fresh scallions and cilantro.