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Red curry ramen with dumplings

By Love Sum
This spicy, comforting bowl of ramen is a real midweek treat. It brings together the creamy heat of red curry with Love Sum Prawn Hargow dumplings for a dish that is ready in minutes, but tastes like you’ve been cooking…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

16 total
  • 1 splash vegetable oil
  • 1 garlic clove, grated
  • 2cm piece ginger, grated
  • 3 salad onions, whites finely sliced, greens reserved to garnish
  • 1 heaped tbsp red curry paste
  • 400ml vegetable stock, hot
  • 200ml coconut milk
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • ½ lime, zest and juice, plus wedges to serve
  • 125g ramen noodles
  • 1 pack Love Sum Prawn Hargow
  • 2 soft boiled eggs, halved
  • 75g edamame beans
  • 2 handfuls beansprouts
  • 2 tbsp chilli oil

Method

4 steps

  1. Step 1

    Set a pan over a medium-high heat with a splash of oil. Add the garlic, ginger and salad onion whites and fry for 2 mins or until fragrant. Add the curry paste and fry for a further 1 min.

  2. Step 2

    Pour in the stock and coconut milk, followed by the soy sauce, fish sauce, lime zest and juice. Whisk well to combine.

  3. Step 3

    Add the noodles and Hargow and simmer for 5 mins, using chopsticks to stir occasionally to ensure the noodles do not stick together.

  4. Step 4

    Serve immediately in a deep bowl, topped with eggs, vegetables, salad onion greens and chilli oil, if you like.