Thai Red Curry Noodle Soup

1 : Heat oil in a pot over medium heat. Add minced garlic and stir for 30 seconds until it becomes fragrant.

2 : Add the Thai red curry paste and cook until the aroma is released.

3 : Pour in the chicken broth and coconut milk, stirring well to combine.

4 : Bring the mixture to a boil, then add the dumplings and shiitake mushrooms.

5 : If using frozen dumplings, cook until they float to the top.

6 : Add the dry instant ramen and cook until the noodles have softened.

7 : Garnish with scallions and Thai chili peppers. Enjoy!