In a pot, heat 1 tbsp of oil over medium high heat. Add garlic, ginger, lemongrass and red curry paste. Sauté for 2 minutes.
Add chicken stock, coconut milk, fish sauce, sugar and kaffir lime leaves. Stir until combined and bring the sauce to a boil and simmer for 10-12 minutes. Turn off the heat and set aside.
Then, cook your wontons, veggies and ramen in hot boiling water.
Plate your ramen in a bowl along with the veggies and wontons. Laddle the curry soup and garnish with fried shallots, chili, spring onions and chili oil. Enjoy!
