Begin by bringing a large saucepan of salted water to a gentle boil over medium-high heat, as you'll need this for the dumplings later.

In a large pot, heat a tablespoon of vegetable oil over medium heat. Once hot, add the grated garlic and ginger, sautéing for about 30 seconds until fragrant but not browned.

Carefully pour in 4 cups of chicken broth and 14 oz of coconut milk, stirring to combine. Add the soy sauce, fish sauce, sesame oil, brown sugar, and Thai red curry paste. Bring to a boil, then reduce heat and let it simmer for 5 minutes.

While the soup simmers, add the frozen dumplings to the boiling salted water. Cook according to package instructions, typically about 2-3 minutes.

Divide the cooked dumplings into bowls, then ladle the hot soup over them. Garnish with chopped chives or fresh vegetables if desired.