Boil eggs 6–7 mins for jammy yolks. Cool and peel.
Sauté curry paste, lemongrass, ginger and chilli oil 1–2 mins until fragnant.
Add coconut milk and stock; simmer. Stir in fish sauce and lime.
Add dumplings and noodles. Simmer for 5 minutes until cooked.
Add bok choy. Cook for 2–3 minutes until tender.
Serve topped with eggs, spring onions, sesame and extra chilli oil.
