Chilli Oil Red Curry Wonton Ramen

Method5 steps · about 25 min

1. 1

   Step 1: Heat all 1 tbsp neutral oil in a pot over medium-high heat. Add all 3 minced garlic cloves, 1 tsp ginger paste, 1 tbsp lemongrass paste and 2 tbsp Thai red curry paste. Sauté for 2 minutes, stirring without scorching.

   Sauté curry paste and aromatics · 2 minUses 1 tbsp neutral oil · 3 cloves garlic, minced · 1 tsp ginger paste · 1 tbsp lemongrass paste · 2 tbsp Thai red curry paste

   
2. 2

   Step 2: Add all 2 cups chicken stock, 1 cup coconut milk, 2 tsp fish sauce, 2 tsp sugar and 4 whole lime leaves to the fried curry-and-aromatic base. Stir together, bring to a boil and then lower to a gentle simmer for 10–12 minutes. Turn off the heat and keep the finished broth ready while the noodles and dumplings cook.

   Simmer red curry coconut broth · 10 minUses All earlier fried curry paste, garlic, ginger and lemongrass in oil · 2 cups chicken stock · 1 cup coconut milk · 2 tsp fish sauce · 2 tsp sugar · 4 kaffir lime leaves

   
3. 3

   Step 3: In separate boiling cooking water, cook all 10–12 frozen dumplings for their actual package directions, until the filling is fully cooked. Drain them and keep ready. The source does not specify filling, size or a universal cooking duration.

   Uses Separate dumpling-boiling water · All 10–12 frozen dumplings

4. 4

   Step 4: Cook the noodles from both ramen packages in separate boiling cooking water for their own actual packet directions, then drain. Use the noodles with the prepared curry broth and leave any seasoning sachets aside. If using the optional vegetables, cook them separately until tender and drain; choose vegetables suited to brief boiling.

   Uses Noodles from 2 ramen packages · Separate noodle and optional vegetable cooking water · Optional chosen vegetables; amount unspecified

5. 5

   Step 5: Arrange the drained cooked ramen, fully cooked dumplings and optional cooked vegetables in 2 bowls. Remove the whole lime leaves from the earlier finished broth, warm the broth again if it has cooled, and ladle it over the bowls. Finish with the optional fried shallots, sliced chili, spring onion and separate chili oil as desired.

   Uses All earlier cooked noodles from both packages · All earlier fully cooked 10–12 dumplings · Optional vegetables only if cooked in the preceding stage · All earlier finished curry broth, with whole lime leaves to remove · fried shallots (to garnish) · chili (to garnish) · scallions (to garnish) · chili oil (to garnish)