Step 1:
In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.

Step 2:
Stir in the minced garlic and ginger, cooking for an additional minute until the mixture becomes fragrant and aromatic.

Step 3:
Add the red curry paste to the pot, stirring it continuously for 1-2 minutes to release the rich, spicy aroma of the curry paste.

Step 4:
Pour in the chicken or vegetable broth and the can of coconut milk. Stir well to combine all ingredients and bring the mixture to a gentle simmer.

Step 5:
Add the snap peas and sliced red bell pepper to the pot. Let the vegetables cook for 3-4 minutes, or until they are tender-crisp, retaining their vibrant color and a slight crunch.

Step 6:
Gently fold in the pre-cooked dumplings and soy sauce. Stir and let them heat through for another 2-3 minutes. Be careful not to overcook the dumplings, as they can become too soft.

Step 7:
Serve the soup hot in bowls, garnishing with a sprinkle of fresh cilantro and a wedge of lime on the side for added freshness. Enjoy immediately!