Step 1: Prepare the Soup Base

Heat vegetable oil in a large pot over medium heat.

Add the chopped onion, and sauté until soft (about 3 minutes).

Stir in the garlic and ginger, cooking for another 1 minute until fragrant.

Add the red curry paste, turmeric, cumin, and coriander powder, stirring constantly for 30 seconds.

Step 2: Simmer the Broth

Pour in the vegetable (or chicken) broth and bring to a simmer.

Add the coconut milk, soy sauce, and brown sugar, stirring to combine.

Toss in the carrots, bell peppers, and mushrooms. Simmer for 10-12 minutes until vegetables soften.

Step 3: Prepare the Dumplings

In a medium bowl, mix flour, baking powder, salt, garlic powder, and cilantro.

Add coconut milk and water, stirring until a soft dough forms.

Scoop small spoonfuls of the dough and roll into dumplings (about 1-inch balls).

Step 4: Cook the Dumplings in the Soup

Gently drop the dumplings into the simmering soup, making sure they don’t overcrowd.

Cover and let cook for 10-12 minutes until the dumplings are soft and fluffy.

Step 5: Finish and Serve

Stir in the baby spinach or kale and squeeze in lime juice. Season with salt and pepper to taste.

Ladle into bowls and garnish with fresh cilantro, red chili slices, and a lime wedge.

Serving Suggestions

Enjoy with a side of steamed rice or naan bread.

Add shredded chicken, shrimp, or tofu for extra protein.

Adjust spice levels by adding more curry paste or chili flakes.