Method:

1. In a large saucepan or wok, combine coconut cream and coconut water. Bring to a boil. Once boiling, add curry paste, lime leaves, lemongrass, chillis, and simmer for 15 minutes.
2. Strain out the aromatic ingredients. Return the broth to the heat and add dumplings. Cook until heated through. Taste and adjust seasoning with fish sauce and lime juice.
3. Divide noodles into 3 bowls. Ladle over the hot broth and dumplings. Garnish with bean sprouts, coriander, lime wedges, and extra chilli.