Sauté the Aromatics: Heat the coconut oil in a large, heavy-based pot or Dutch oven over a medium heat. Add the diced shallots and cook for 3-4 minutes until they soften and become translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant, stirring constantly to prevent burning.

Bloom the Curry Paste: Add the Thai red curry paste to the pot. Stir it into the aromatics and cook for 1-2 minutes. This step is crucial; cooking the paste releases its aromatic oils and deepens the flavour of the entire soup. You can learn more about the diverse world of Thai curry and its components here.

Create the Soup Base: Pour in the two tins of coconut milk and the stock, stirring to combine everything smoothly. Bring the mixture to a gentle simmer, then reduce the heat to low.

Season the Broth: Stir in the fish sauce and brown sugar. Let the soup simmer gently for at least 10 minutes while you prepare the dumpling mixture. This allows the flavours to meld together.

Mix the Dumpling Dough: In a medium bowl, whisk together the plain flour, baking powder, and salt. Stir in the chopped fresh coriander. Pour in the milk and mix with a fork until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.

Cook the Dumplings: Ensure the soup is at a steady, gentle simmer (not a rolling boil). Using two teaspoons, drop small spoonfuls of the dumpling dough into the simmering soup, spacing them out as they will expand. I find that about 8-10 dumplings fit comfortably in a large pot.

Steam to Perfection: Once all the dough is in the pot, cover with a tight-fitting lid and let the dumplings cook for 10-12 minutes without lifting the lid. This traps the steam, which is essential for making them light and fluffy. They are ready when they have puffed up and a skewer inserted into the centre comes out clean.

Finish and Serve: Turn off the heat. Gently stir in the fresh spinach, which will wilt in the residual heat within a minute. Squeeze in the fresh lime juice and stir through the chopped coriander. Ladle the soup and dumplings into bowls, garnish with sliced red chilli if you like, and serve immediately.