Description
Quick Dumpling Laksa is a flavorful and comforting Southeast Asian-inspired soup that combines rich red curry coconut broth with tender dumplings and fresh vegetables. Ready in just 20 minutes, this dish is perfect for a satisfying weeknight meal packed with aromatic spices and vibrant toppings.
Ingredients
Scale
Base and Broth
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ⅔ cup (195 g) red curry paste
- 400 ml (13½ fl oz) coconut milk or cream
- 4 cups (1 litre) chicken stock
- 1 tsp fish sauce (or substitute tamari or all-purpose soy sauce)
- 1 tsp sugar (optional, to taste)
Dumplings and Vegetables
- 18–20 freezer dumplings (veggie, chicken, pork or prawn/shrimp) or homemade pork and cabbage dumplings
- 1 bunch bok choy or choy sum, sliced in half lengthways
- 1 cup (90 g) bean sprouts
Toppings and Garnishes
- ¼ bunch coriander (cilantro), leaves picked
- Fresh sliced bird’s eye chilli (optional)
- Crispy fried shallots
- Lime wedges
Instructions
- Cook the ginger and garlic – Heat the olive oil in a large pot over medium heat. Add the freshly minced garlic and ginger, cooking for about 30 seconds until fragrant to build the flavor base for the laksa.
- Add the curry paste – Stir in the red curry paste and cook for another minute. This step helps to release the curry’s rich oils and deepen the flavor of the broth.
- Add the remaining flavours – Pour in the coconut milk (or cream), chicken stock, fish sauce, and sugar if using. Stir everything together well to combine the ingredients into a smooth, aromatic broth.
- Drop the dumplings in – Bring the broth to a gentle simmer, then carefully add the dumplings. Let them simmer gently for 5–7 minutes until they are fully cooked through.
- Add the bok choy – For the last 2 minutes of cooking, add the sliced bok choy to the simmering broth so it wilts slightly and stays tender-crisp.
- Serve – Ladle the laksa into bowls and top with fresh bean sprouts, coriander leaves, fresh bird’s eye chilli slices if desired, crispy fried shallots, and a squeeze of lime for added brightness and texture.
Notes
- For curry paste, use a good quality red curry paste or a dairy-free version if you prefer a vegan or dairy-free option.
- The choice between coconut milk and cream affects the richness; coconut cream produces a thicker and creamier broth.
- Adjust sugar according to taste to balance the spiciness and acidity of the laksa.
- Dumplings can be frozen or freshly made, using your preferred filling to customize the soup.
- If you want a vegetarian version, substitute chicken stock with vegetable stock and use vegetable dumplings.
