In a medium bowl, combine the ground chicken, 2 minced garlic cloves, 1 tsp grated ginger, chopped scallions, soy sauce, and sesame oil. Mix until just combined; do not overmix.

Set up a small bowl of water. Place about 1 teaspoon of the chicken filling in the center of a wonton wrapper. Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper in half to form a triangle or half-moon, pressing firmly to seal and remove any air bubbles. Set the finished dumpling on a parchment-lined plate or baking sheet. Repeat with the remaining filling and wrappers.

Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes.

Add the 2 minced garlic cloves and 1 tsp grated ginger, and cook for another minute until fragrant. Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes very aromatic.

Whisk in the coconut milk and chicken broth until smooth. Bring the mixture to a gentle simmer.

Stir in the fish sauce and brown sugar. Add the sliced red bell pepper and shiitake mushrooms to the pot. Let the soup simmer gently for 5 minutes to soften the vegetables.

Carefully drop the prepared dumplings into the simmering soup, one by one. Be gentle to avoid splashing. Cook for 3-5 minutes, or until the dumplings float to the surface and the chicken filling is cooked through.

Add the chopped baby bok choy to the pot and stir gently. Cook for 1-2 minutes more, just until the leaves are wilted but still bright green.

Remove the pot from the heat. Stir in the fresh lime juice. Taste the broth and adjust seasoning if needed, adding more fish sauce for saltiness, lime juice for acidity, or a pinch more sugar for sweetness.

Ladle the hot soup and dumplings into bowls. Garnish generously with fresh cilantro, Thai basil, a squeeze of lime, and sliced red chili if desired.