Red curry coconut soup with noodles and dumplings

From John Gregory-Smith.

This is enough for 5 pretty hungry people.  This can be easily scaled down.  if you are making it and not eating the whole amount, cook only the dumplings and noodles you know you will eat, adding in the rest when you warm up the soup again.  

1/4 cup red curry paste

1/4 cup smooth peanut butter

4 cloves garlic, crushed and finely diced

ginger, finely diced, we used 5 or 6 slices from the freezer, don't leave this out

2 cans (800 ml total) coconut milk, unsweetened

1600 ml stock, about 6-7 cups

2 lengths of lemongrass, ends cut and smashed

3 tbs fish sauce

2 limes, juiced 

15 frozen dumplings

2 packs frozen udon noodles (ours were 250 g each)

3-4 jammy eggs (at our altitude, cooked for 7:30 minutes)

torn spinach leaves 

black sesame seeds

chile oil, optional 

In a large pot over medium high heat, combine the curry paste, peanut butter, garlic, and ginger and stir to combine, about 30 seconds to meld the flavors

Add the coconut milk, stock, lemongrass, fish sauce, and lime juice

Mix and bring to a boil

Cover and reduce heat and cook to 10 minutes to let the flavors to combine

Cook your jammy eggs here if you don't have them already 

Take off the lid and add in your dumplings and simmer 5-6 minutes 

When it's still simmering, add in your noodles and cook  for 2-3 minutes or until the noodles start to separate

To serve add the noodles and dumplings to the bottom of your bowl, top with broth, your halved jammy eggs, torn spinach, black sesame seeds, and chile oil if desired