In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Add red curry paste and cook for 2 minutes, stirring frequently.

Pour in vegetable broth and coconut milk, bringing the mixture to a simmer.

Add mixed vegetables and soy sauce, cooking for an additional 10 minutes until vegetables are tender.

Stir in lime juice just before serving.

In a bowl, combine flour, baking powder, and salt.

Gradually add water, mixing until a soft dough forms. Fold in chopped cilantro.

Drop spoonfuls of the dough into the simmering soup, cooking for 5-7 minutes until dumplings are fluffy and cooked through.

Ladle the soup into bowls, ensuring each serving has dumplings. Garnish with additional cilantro if desired.