In a large pot, heat coconut oil over medium heat. Add diced onion and sauté until translucent.

Stir in minced garlic, grated ginger, and red curry paste. Cook for 2 minutes until fragrant.

Add coconut milk and vegetable broth, stirring to combine. Bring to a simmer.

Stir in soy sauce and lime juice. Let simmer for 10 minutes.

In a mixing bowl, combine flour, baking powder, and salt.

Gradually add water, mixing until a dough forms. Fold in chopped chives.

Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and cook for 10-12 minutes until dumplings are cooked through.

Ladle the soup into bowls, ensuring each serving has dumplings. Garnish with fresh cilantro.