Red curry ramen with dumplings, pak choi and coconut milk

Method

1. 1

   Step 1: Soft-boil 2 eggs for 6½ minutes. Cool them in cold water and peel.

   Timer 6½ min

2. 2

   Step 2: Heat 1 tbsp olive oil in a soup pan and soften 1 onion, 2 cloves garlic and 15 g ginger for 3 minutes. Stir in 2 tbsp red curry paste and fry for 1 more minute.

   Timer 4 min

3. 3

   Step 3: Pour in 400 ml coconut milk and 500 ml chicken stock. Add 1 star anise, 1 tbsp fish sauce and 1 tsp salt, and let it simmer gently for 10 minutes.

   Timer 10 min

4. 4

   Step 4: Meanwhile, cook 200 g ramen noodles according to the packet and drain. Let 10 dumplings cook in the broth for the last 5 minutes and add 200 g pak choi for the last 2.

   Timer 5 min

5. 5

   Step 5: Fish out the star anise. Divide the noodles between the bowls, ladle the broth, dumplings and pak choi over them and top with the halved eggs. Finish with 2 spring onions, coriander and 1 lime cut into wedges.