**Directions:** 
1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and ginger, and sauté for 3-4 minutes until fragrant.
2. Stir in the Thai red curry paste and cook for another minute.
3. Pour in the chicken or vegetable broth, coconut milk, fish sauce (if using), soy sauce, and brown sugar. Bring the soup to a simmer.
4. Add the frozen dumplings and carrots to the pot. Simmer for 8-10 minutes or until the dumplings are cooked through.
5. Stir in the baby spinach and cook until just wilted.
6. Serve hot, garnished with fresh cilantro and lime wedges on the side.
**Prep Time:** 10 minutes | **Chilling Time:** 0 minutes | **Total Time:** 30 minutes
**Enjoy approximately 300 kcal per serving | Servings:** 4
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