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In a pot, heat 1 tbsp of oil over medium high heat. Add red curry paste and sauté for 2 minutes.
Add chicken stock and cook until the curry paste dissolves.
Then add coconut milk, fish sauce, sugar, and kaffir lime leaves. Stir until combined and bring the sauce to a simmer.
Add frozen soup dumplings to the sauce. Cover the pot with a lid and cook for about 12 minutes. Remove the lid and turn off the heat. Toss in Thai basil leaves. Serve immediately and enjoy!