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Prepare the vegetables: Slice the broccolini stems lengthways to thin them out, so they cook quicker and more evenly. Cut the bok choy into quarters lengthways and rinse to remove any grit from the stems. Set aside for later.
Cook the Curry Base: Place a large pan or a wok over medium heat. Add the vegetable oil and green curry paste and cook for 1 minute until fragrant.
Add the Broth: Pour in the coconut milk and 4 cups of water. Add the chicken stock cubes and kaffir lime leaves. Bring to a gentle boil.
Cook the Dumplings and Vegetables: Bring a separate saucepan of water to the boil. Add the frozen dumplings and cook according to packet instructions. In the last 2 minutes of cooking time, add the broccolini and bok choy. Simmer for a further 2 minutes or until the dumplings are cooked and the greens are just tender. Use tongs to transfer the vegetables to your serving bowls. Then use a slotted spoon to divide up the dumplings among the bowls.
Finish the Soup: Taste the green curry broth and add the fish sauce to season (add more or less to your liking).
Serve: Ladle the soup over the dumplings and vegetables in the bowls. Top with the fried shallots, coriander, chilli crisp oil and finely sliced kaffir lime leaves. Squeeze over the lime, if using, and serve.