Description
Quick Dumpling Laksa is a flavorful and comforting Southeast Asian-inspired soup packed with fragrant red curry, creamy coconut milk, and tender dumplings. Ready in just 20 minutes, this vibrant laksa features aromatic ginger and garlic, a medley of fresh vegetables, and a delightful combination of textures from crunchy bean sprouts to crispy fried shallots. Perfect for a weeknight dinner, this recipe offers an easy yet authentic taste experience with customizable dumpling options.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- â…” 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 tamari/all-purpose soy sauce)
- 1 tsp sugar (optional)
- 18–20 freezer dumplings (veggie, chicken, pork, or prawn/shrimp)
- 1 bunch bok choy or choy sum, sliced lengthwise
- 1 cup (90 g) bean sprouts
- 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 freshly minced garlic and ginger, cooking for about 30 seconds until fragrant to build the flavor base of the laksa.
- Add the curry paste – Stir in the red curry paste and cook for another minute to release its aromatic oils and deepen the curry flavor.
- Add the remaining flavors – Pour in the coconut milk (or cream), chicken stock, fish sauce, and sugar (if using). Stir well to combine all ingredients thoroughly and create a rich, flavorful broth.
- Drop the dumplings in – Bring the soup to a gentle simmer, then carefully add the dumplings. Let them cook for 5 to 7 minutes until they are fully cooked through. In the last 2 minutes, add the sliced bok choy to the pot, allowing it to wilt slightly.
- Serve – Ladle the laksa into bowls. Top each serving with fresh bean sprouts, coriander leaves, sliced bird’s eye chilli (if desired), crispy fried shallots, and a squeeze of fresh lime to brighten the flavors.
Notes
- Red curry paste varies in heat and flavor depending on the brand; adjust quantity to taste.
- For a dairy-free option, use coconut milk instead of cream in the recipe.
- Sugar is optional and can be added to balance the curry’s acidity and saltiness.
- Dumplings can be substituted with homemade or store-bought varieties including chicken, pork, prawn, or vegetarian options.
- If preferred, tamari or soy sauce can replace fish sauce for a vegetarian-friendly adaptation.
- Bird’s eye chilli is optional and adds spicy heat—adjust according to personal preference.
