• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop Asian vegetable.
• Thinly slice zucchini into half-moons.
• Remove centre veins from makrut lime leaves, then very finely chop.
• Thinly slice long chilli (if using) and spring onion.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

• When rice has 10 minutes remaining,in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• When the oil is hot, add vegetable gyoza, flat-side down, in a single layer.
• Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza) (watch out, it may spatter!) and cover with foil or a lid.
• Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
• Divide between serving bowls and cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook zucchini until tender, 4-5 minutes.
• Add green Thai curry paste and makrut lime leaves and cook until fragrant, 1 minute.

• Stir in coconut milk, stock concentrate, the water (for the soup) and the vinegar and bring to the boil.
• Add Asian vegetable and baby spinach leaves, stirring until wilted and combined, 1-2 minutes. Season to taste.

• Pour green curry soup over veggie dumplings.
• Serve with garlic rice. Sprinkle long chilli and spring onion over soup to garnish. Enjoy!