In a large pot over medium heat, melt the coconut oil. Once it’s warm, add the ginger paste and minced garlic. Sauté for a minute or two until fragrant, but don’t let it brown.

Stir in the red curry paste and cook for about 2 minutes to bring out its full flavor.

Pour in the coconut milk, water, fish sauce, lime juice, brown sugar, and red pepper flakes. Stir until everything is well combined, then bring it to a gentle simmer. Let it bubble for 5 to 7 minutes to allow the flavors to come together.

Taste the broth first before adding any salt. Then season as needed. Adjust with more lime juice, sugar, or red pepper flakes depending on how tangy, sweet, or spicy you like it.

While the soup simmers, heat neutral oil in a nonstick pan over medium heat. Add the dumplings or wontons in a single layer and cook until the bottoms are golden brown. Add a splash of water, cover, and steam until fully cooked through.

Turn off the heat and stir in the Thai basil and cilantro.

Ladle the hot soup into bowls and top with the crispy dumplings. Garnish with scallions or a drizzle of chili oil if you like a kick.