Description
Quick Dumpling Laksa is a vibrant and comforting Southeast Asian-inspired soup combining the rich flavors of red curry paste and coconut milk with tender dumplings and fresh vegetables. Ready in just 20 minutes, this hearty meal is perfect for a fast yet flavorful dinner, garnished with fresh herbs, bean sprouts, and a splash of lime for brightness.
Ingredients
Scale
Base and Flavorings
- 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 (can be substituted with tamari or all-purpose soy sauce)
- 1 tsp sugar (optional, to taste)
Main Ingredients
- 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
Garnishes
- 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 1 tablespoon of olive oil in a large pot over medium heat. Add freshly minced garlic and ginger, cooking for about 30 seconds until fragrant to release their aromas.
- Add the curry paste: Stir in â…” cup of red curry paste and cook for another minute to release its oils and deepen the flavor.
- Add the remaining flavors: Pour in 400 ml of coconut milk or cream, 4 cups of chicken stock, 1 teaspoon of fish sauce, and if desired, 1 teaspoon of sugar. Stir everything together to combine the rich base.
- Drop in the dumplings: Bring the mixture to a gentle simmer, then carefully add 18–20 frozen dumplings. Allow them to cook for 5 to 7 minutes until fully cooked through.
- Add the bok choy: During the last 2 minutes of cooking, add the sliced bok choy or choy sum so it wilts slightly and retains its crunch.
- Serve: Ladle the hot laksa soup into bowls, topping with fresh bean sprouts, coriander leaves, optional bird’s eye chilli slices, crispy fried shallots, and a squeeze of lime for brightness and extra flavor.
Notes
- You can substitute fish sauce with tamari or all-purpose soy sauce to make it vegetarian or vegan-friendly.
- The choice between coconut milk or cream affects the soup’s richness and thickness—cream will produce a thicker, richer broth.
- The optional sugar balances the curry’s heat and acidity to taste.
- Frozen dumplings can vary in cooking time slightly; check for doneness before serving.
- For a vegetarian version, use vegetable stock and vegetarian dumplings.
