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Chuck the red curry paste, peanut butter, garlic, ginger, coconut milk, chicken stock, lemongrass, fish sauce, lime into a pan. Bring to a boil over a medium heat and whisk together to there are no lumps of curry paste or peanut butter. Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.
Increase the heat to a gentle bubble and pop in the dumplings. Cover and cook for 5-6 minutes or until they are floating. Add the noodles and choi sum leaves. Cover and cook for 2-3 minutes until they have separated.
To serve, divide the noodles, dumplings and soup between two bowls. Top with the eggs, coriander, black sesame seeds and chilli oil, and get slurping.