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Heat the oil in a large sauce pan over medium heat. Add onion, ginger and garlic, and cook for 2 - 3 minutes until fragrant and soft.
Add the red curry paste and cook for a further 3 minutes until the oils slightly separate.
Mix in the stock, coconut milk, caster sugar, and fish sauce and add the lemon grass and lime leaves (if using). Let simmer for 10 minutes. Taste and add lime juice and any of the other flavours to your liking.
In a separate pan blanch the greens for 1 minute, remove from the water with a slotted spoon and set aside. In the same boiling water cook the dumplings until they start to float, ± 3 minutes.
Transfer the wontons and greens to 2 bowls and ladle over the hot soup (discarding the lime leaves and lemongrass). Garnish with fresh herbs, chili oil, boiled egg and nori.