• 1 tablespoon vegetable oil (or coconut oil for extra flavor)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1–2 tablespoons red curry paste (adjust to your heat preference)
• 4 cups vegetable or chicken broth
• 1 can (14 oz) coconut milk, full fat for creaminess
• 2 medium carrots, peeled and sliced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or green beans, trimmed
• Salt and freshly ground black pepper, to taste
• Fresh lime juice from 1 lime
• Fresh cilantro or basil leaves, for garnish
• For the dumplings:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk (dairy or plant-based)
• 2 tablespoons melted butter or oil
• Optional: 1/4 teaspoon turmeric or curry powder for added color/flavor

Substitution tips: If you don’t have red curry paste, you can swap in 1 teaspoon curry powder plus a pinch of cayenne for heat. For dumplings, gluten-free flour blends work fine—just watch the liquid amount. If coconut milk isn’t your thing, full-fat evaporated milk can be a creamy alternative, but it won’t have the coconut flavor that makes this soup special.