Bring a pot of water to boil. Cook rice noodles for 3 minutes, drain, rinse cold, and set aside.
8 oz rice noodles
Prep veggies and aromatics (ginger, garlic, green onions, mushrooms and bachoy).
Heat oil in a large pot over medium. Sauté ginger, garlic, and white parts of green onion until fragrant.
1 inch ginger, 1 garlic clove, 1 tablespoon oil, 2 stalks green onions
Add Thai red curry paste and sauté 2 minutes to bloom flavor.
2 tablespoon Thai red curry paste
Pour in coconut milk and chicken broth and stir until blended.
1 can full-fat coconut milk, 1 cup chicken broth or water
Add frozen dumplings, bok choy, and shiitake mushrooms.
10 frozen dumplings, 2 cups bok choy, 1 cup shiitake mushrooms
Simmer for 5 minutes, then add prawns and cook 3 minutes until pink and cooked through.
10 prawns
Stir in fish sauce, lime juice, chili crisp.
2 tablespoon fish sauce, ½ lime, 1 tablespoon chili crisp
Serve over rice noodles.
Garnish with reserved green onion tops.
