Heat vegetable oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.

Stir in garlic and ginger, cooking for 1 minute until fragrant.

Sprinkle in curry powder and stir for 30 seconds to release its aroma.

Pour in broth and coconut milk, stirring to combine.

Add carrots, cauliflower, and green beans, simmering for 8–10 minutes until vegetables are tender.

Gently drop in dumplings and cook according to package instructions, usually 4–6 minutes.

Stir in soy sauce and lime juice for added depth and brightness.

Ladle soup into bowls and garnish with fresh cilantro before serving.