In a large pot, add a splash of oil over medium heat. Sauté the minced garlic and grated ginger for about 1-2 minutes until fragrant.
Pour in the mixed vegetables and sauté for another 5-7 minutes until they’re slightly softened.
Stir in the curry powder, allowing the spices to coat the veggies. Cook for another minute to enhance the flavors.
Pour in the vegetable broth and coconut milk, stirring well to combine. Bring the mixture to a gentle boil.
Carefully drop the dumplings into the simmering broth. Reduce the heat and let everything cook for about 8-10 minutes or until the dumplings are heated through and fluffy.
Taste and adjust seasoning if needed. You can add salt, pepper, or a dash of lime juice at this stage.
Ladle the soup into bowls, garnish with fresh cilantro and any optional toppings before serving.
