In a mixing bowl, combine the flour, red curry paste, and salt. Slowly add the boiling water and stir until it forms a dough. Knead until smooth (about 5 minutes). Cover and let rest.

In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until it’s translucent. Add minced garlic and grated ginger, sautéing until fragrant.

Pour in the vegetable or chicken broth and bring to a gentle boil. Stir in the coconut milk, mixed vegetables, and fish sauce (or soy sauce). Simmer for about 10 minutes.

Dust a clean surface with flour and roll out the dough to about 1/4 inch thick. Cut out small circles or squares (about 2 inches in diameter). Place a teaspoon of soup mixture inside and fold the dough over to form dumplings.

Carefully add the dumplings to the simmering soup. Allow them to cook for about 5-7 minutes or until they float to the top.

Stir in the lime juice and adjust your seasoning if needed. Ladle the soup into bowls and sprinkle with fresh cilantro.