In a mixing bowl, combine flour, baking powder, and salt. Create a well, pour in coconut milk and warm water. Mix until a sticky dough forms and let it rest for 10 minutes.

Heat a large pot over medium heat. Add a splash of broth or water, and sauté onions, carrots, and celery for 3-4 minutes until translucent. Add garlic and sauté for another minute.

Stir in dried herbs and paprika for about 30 seconds. Pour in vegetable broth, bring to a boil.

Gently drop spoonfuls of dumpling dough into the boiling broth, avoiding crowding. Let it simmer!

Cover and reduce heat to low, simmer for 10-12 minutes until dumplings are fluffy. Check doneness with a toothpick.

Stir in spinach and remaining coconut milk before serving, letting spinach wilt for 2 minutes.