For the Soup Base: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant, being careful not to burn.

Add the red curry paste and cook for 1-2 minutes, stirring constantly, to bloom the spices.

Add the cubed sweet potato and sliced bell pepper to the pot, stirring to coat in the paste.

Pour in the broth, scrape up any browned bits from the bottom, and bring to a gentle boil. Reduce heat to a simmer, cover, and cook for 10-12 minutes until the sweet potato is tender.

Stir in the coconut milk, soy sauce, and maple syrup. Simmer gently, uncovered, for 5 minutes. Finish by stirring in the lime juice and tasting for salt. Set aside.

For the Dumplings: While the soup simmers, combine the ground meat, green onions, 1 tablespoon soy sauce, sesame oil, 1 teaspoon ginger, and 1 clove minced garlic in a bowl. Mix gently until just combined.

Place a heaped teaspoon of filling in the center of a wonton wrapper. Moisten the edges with water, fold in half to create a half-moon, and press firmly to seal, ensuring no air pockets. Optionally, bring the two corners together to form a tortellini shape. Place on a lightly floured plate.

To Assemble and Serve: Bring the soup back to a very gentle simmer. Carefully place the dumplings one by one on the surface of the soup (do not submerge).

Cover the pot tightly and let the dumplings steam in the soup for 8-10 minutes, until cooked through and floating.

Ladle the soup into deep bowls, ensuring each serving gets broth, vegetables, and dumplings. Garnish with fresh cilantro, Thai basil, sliced chili, and serve with extra lime wedges.