Creamy Gyoza Soup

1. Fry off the garlic, Pak choy and mushrooms in some oil for 5 mins.

2. Add in the red Thai curry paste, stir to combine. Then go in with 300ml stock and the cream. Bring to a boil, season to your taste then lower the heat to a simmer and cover with a lid.

3. Whilst that’s blipping away add some oil to a pan, fry the gyoza for 3-4 mins over a medium heat until the bottoms are crispy. Pour in a small amount of stock and cover with a lid, cook for 5 mins or until most of the liquid has dissolved.

4. Add your noodles to the soup and cook to packet instructions.

5. Serve up your soup with the noodles, top with the gyoza and sesame seeds and chilli oil which is optional and enjoy!