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Preheat oven to 400F.
In a bowl, whisk together the coconut milk, vegetable broth, hoisin, red curry paste, soy sauce and lime juice until smooth and fully combined.
In a casserole dish, add the ramen noodle nests, dumplings, chopped bok choy and broccoli. Spread everything out evenly so the noodles aren’t stacked too tightly and the vegetables are dispersed throughout.
Pour the sauce over top, ensuring the noodles are mostly submerged so they can soften as they bake. Gently press the noodles down into the liquid if needed.
Cover the dish tightly with foil and bake for 30 minutes.
Remove from the oven, uncover and give everything a gentle stir to separate the noodles and coat everything in the sauce.
Return to the oven uncovered for 5 more minutes, until the dumplings are heated through and lightly browned on top.
Let sit for a few minutes before serving to allow the sauce to thicken slightly.