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Heat the oil in a large, deep lidded pan or casserole dish, cook the shallot, pak choi, carrot, garlic and ginger for 5 minutes, over a medium heat, stirring regularly, until soft.
Stir in the Thai red curry paste, cook for 1 minute, then stir in the coconut milk until combined, add the chicken stock, fish sauce and lime juice, bring the pan to a low simmer, cover with a lid and cook for 20 minutes, stirring occasionally.
Meanwhile, tear the roast chicken breast into fine pieces. You have the option to heat the chicken up in the microwave before serving, or you can serve it cold with your soup.
Cook the Gyozas. Heat a little oil in a non-stick pan, cook the gyozas for 2-3 minutes on each side, over a medium-high heat until golden and crispy. Add splash of water to the pan, cover with lid and allow the water to evaporate for 3-5 minutes, before removing the lid. You can fry the gyozas further here if you want to crisp them up more or transfer to a kitchen towel.
Bring a large saucepan of water to the boil and cook the rice noodles for 2-3 minutes, until they are soft but still have a bite - you don’t want overcook noodles here as they will cook a little bit more in the soup!
When ready to serve, place the noodles in a large bowl, pour in the Thai Red soup, add the chicken breast, gyozas and coriander. Garnish with the peanuts.