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Begin by prepping the vegetables. Thinly slice the green onion. Peel and grate the ginger, mince the garlic. Cut the mushrooms and bok choy into small, bite sized pieces.
Add the olive oil to a small pot over medium heat. Add the green onion (just the white part, reserving the green part), ginger, and garlic. Stir and cook for 2-3 minutes. Add the red curry paste and cook an additional minute.
Add the broth, coconut milk, mushrooms, and bimi Cover the pot and let it come to a simmer. Let the mixture simmer for 2-3 minutes, then add the dumplings. Simmer until cooked, about 2-3 minutes (or longer depending on dumpling size, just check the package instructions).
Carefully pour the soup into a bowl and top with sesame seeds and reserved green onions. Enjoy!