Red curry ramen with dumplings
By Love Sum
Published on 16 February 2026
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 all day. We love the contrast of the delicate dumplings with the punchy, aromatic broth.Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 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
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.Step 2
Pour in the stock and coconut milk, followed by the soy sauce, fish sauce, lime zest and juice. Whisk well to combine.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.Step 4
Serve immediately in a deep bowl, topped with eggs, vegetables, salad onion greens and chilli oil, if you like.