Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste to the pot and stir well to combine.
Pour in the coconut milk and vegetable broth, then add the soy sauce and lime juice. Bring the mixture to a simmer.
Add the sliced carrots, diced bell pepper, snap peas, and mushrooms to the pot. Cook for about 10 minutes, or until the vegetables are tender.
Stir in the fresh spinach and season with salt and pepper to taste.
While the soup simmers, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and salt.
Add the milk and vegetable oil, stirring until just combined. Do not overmix.
Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let the dumplings steam for about 10 minutes, or until they are fluffy and cooked through.
Serve the soup hot, garnished with fresh herbs if desired.
Notes
For added flavor, consider garnishing the soup with fresh cilantro or a squeeze of lime juice before serving.
You can substitute the vegetables based on seasonal availability or personal preference, such as using zucchini or broccoli instead of snap peas.
For a protein boost, add cooked chicken or tofu to the soup.