In a medium bowl, combine all the filling ingredients and mix vigorously in one direction until the mixture binds. Cover and let rest in the fridge for 30 minutes.
Place 1 wonton wrapper on a clean surface. Place 1 heaping teaspoon of the mixture in the center and shape using the classic wonton fold. Cover loosely with a clean, damp tea towel and repeat the process to form the remaining dumplings. Set aside until needed.
Make the red curry soup:
In a large saucepan, heat the vegetable oil over medium heat. Add the onion, ginger and garlic and cook, stirring, for 1 minute, or until fragrant and soft.
Add the red curry paste and cook for an additional minute. Whisk in the chicken stock, coconut milk, sugar and salt.
Bring to a boil, then lower the heat and simmer for 10 minutes. Taste and season as desired.
To finish, add the wontons to the soup and cook for about 6 minutes. Add the bok choy and cook for an additional 2 minutes.
To serve, divide the wontons and bok choy among six serving bowls. Ladle in some soup and top with cilantro and sliced chiles.