2 tbsp of vegetable oil
2 tbsp of laksa or Thai red curry paste
1 lemongrass stalk
2 tsp of ground turmeric
400ml of coconut milk
400ml of chicken/veg stock
6 Itsu Prawn Gyoza
100g of rice noodles
2 tsp of fish sauce
1 lime, juiced
100g of beansprouts
Sliced red chilli
Lightly crush the lemongrass with a heavy knife or rolling pin. Heat the oil in a pan and add the laksa/red thai curry paste along with the turmeric and crushed lemongrass. Cook for around 5 minutes.
Add the stock and coconut milk, bring to the boil and reduce until it reaches a light creamy consistency. Add the gyoza and cook for around 5 minutes until cooked through.
Stir in the rice noodles and cook for a further 3 minutes.
Add the beansprouts, the lime juice and the fish sauce.
To serve, divide between the bowls and top with coriander, Thai basil, fresh and sliced red chilli.