A rich and flavorful coconut curry soup with tender dumplings, blending aromatic spices and creamy coconut milk for a comforting and satisfying meal.

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Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until softened, about 3-4 minutes.
Stir in the red curry paste and curry powder, cooking for another minute to enhance the flavors.
Add the coconut milk, vegetable broth, sweet potato, and carrots to the pot. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
While the soup is simmering, prepare the dumplings: In a bowl, combine flour, baking powder, salt, pepper, and parsley.
In a separate bowl, whisk together the milk, melted butter, and egg. Gradually stir the wet ingredients into the dry mixture until just combined.
Carefully drop spoonfuls of the dumpling dough into the simmering soup, covering the pot with a lid. Let the dumplings steam for 10-12 minutes, until cooked through.
Once the dumplings are done, stir in the peas, soy sauce, and lime juice. Adjust seasoning with salt and pepper.
Serve the soup hot, garnished with fresh cilantro.

For a spicier soup, add more red curry paste or chili flakes.
Use gluten-free flour to make the dumplings gluten-free.
Make the soup ahead of time and refrigerate for up to 3 days. Reheat before adding the dumplings.
Vegetables can be customized; try adding bell peppers, zucchini, or spinach.