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Bring a pot of water to a boil and add the frozen wontons. Lightly boil for 4–5 minutes, until they’re fully cooked through. Use a slotted spoon to transfer the wontons to a large bowl and set aside.
In the same pot of water, quickly blanch the bok choy for about 1 minute, then set aside.
In a separate large pot, heat the vegetable oil over medium heat. Add the minced shallot, ginger, and garlic, then sauté for 30 seconds to 1 minute until softened and fragrant.
Stir in the red curry paste and chili oil, then add the chicken broth and coconut milk. Mix well and let the soup simmer for 3–4 minutes so the flavors come together.
Add the brown sugar, fish sauce, lime juice, and a pinch of salt. Give it a stir and simmer for another minute to balance the flavors.
To serve, divide the wontons and bok choy into bowls. Ladle the hot red curry soup over the top, then garnish with chopped cilantro and crispy fried shallots. Enjoy immediately.