1: Heat a medium pot on medium heat.
2: Add avocado oil and red thai curry paste, then sauté.
3: Add the stock and coconut milk, and let it boil.
4: Once boiled, add red bell pepper, bok choy, kafir lime leaves, basil, ginger, and chillies.
5: Let it simmer until aromatic and veggies have softened.
6: Add the dumplings.
7: Adjust salt and lime juice to taste.
8: Serve with a drizzle of chilli oil if desired.
