1 tbsp oil
2 tsp minced garlic
1 tsp minced ginger
1 heaped tsp red curry paste (more if you want the soup to be spicy)
4 cups chicken stock
1 can coconut milk
1 tbsp fish sauce
1 tsp sugar
18 frozen dumplings - 6 per person (I used prawn gyoza)
1 bok choy, roughly chopped
For serving
1 pack bean sprouts, blanched
About 3 tbsp chopped parsley or coriander
1/2 a lime
1 fresh red chilli, chopped into rings (optional)
3 tbsp dried fried shallots
METHOD
In a large pan, fry the garlic, ginger and curry paste in the oil for about 1 min. Add in the stock, the coconut milk, sugar and the fish sauce and bring to a simmer.
Add in the frozen dumplings and cook for about 7 mins or until cooked through. Add the bok choy and continue to simmer for 1 or 2 more minutes.
Ladle the dumplings into 3 ramen bowls, 6 each, then add the soup and the bok choy. Arrange the bean sprouts, parsley, chilli pieces and shallots on top and add a squeeze of lime juice.
Serves 3.
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