If you’re craving a bowl of bold, comforting flavors without spending hours in the kitchen, this Quick Dumpling Laksa Recipe is your perfect go-to. It’s a vibrant, aromatic Malaysian-inspired soup that brings together spicy red curry, creamy coconut milk, and delicate dumplings, creating an irresistible melody of taste and texture. Whether you have veggie, chicken, pork, or prawn dumplings on hand, this recipe transforms them into a luscious, soul-warming meal in just 20 minutes. Dive into this quick yet rich dish, and you’ll soon see why it’s become one of my absolute favorites to whip up on busy nights.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch, each adding an essential layer to the overall laksa experience—from the spicy depth of red curry paste to the delicate crunch of fresh bean sprouts. Together, they balance creaminess, spice, and freshness beautifully.
- Olive oil (1 tbsp): For gently sautéing garlic and ginger to build the flavor base.
- Freshly minced garlic (1 tsp): Adds a fragrant, savory note that awakens the broth.
- Freshly minced ginger (1 tsp): Gives a warm, zesty kick that complements the curry.
- Red curry paste (⅔ cup / 195 g): The star spice blend that defines laksa’s rich and spicy character.
- Coconut milk or cream (400 ml / 13½ fl oz): Brings luscious creaminess and balances out the spice beautifully.
- Chicken stock (4 cups / 1 litre): Provides a savory, hearty base that rounds out the soup.
- Fish sauce (1 tsp): Adds umami and depth; tamari or soy sauce can be swapped in for a dairy-free or vegetarian option.
- Sugar (1 tsp, optional): A subtle sweetness to harmonize the flavors, adjustable to your preference.
- Freezer dumplings (18–20): Choose your favorite protein—veggie, chicken, pork, or prawn—for tender bites throughout the soup.
- Bok choy or choy sum (1 bunch): Adds a fresh, crisp element and beautiful green color when sliced lengthwise.
- Bean sprouts (1 cup / 90 g): Offers a crunchy, refreshing texture on top.
- Coriander (¼ bunch): Fresh leaves bring an herbal brightness that lifts each spoonful.
- Fresh sliced bird’s eye chilli (optional): For those who love an extra fiery punch.
- Crispy fried shallots: Adds irresistible crunch and a touch of sweetness as a garnish.
- Lime wedges: A squeeze of lime brightens and balances the whole bowl perfectly.
How to Make Quick Dumpling Laksa Recipe
Step 1: Cook the Ginger and Garlic
Start by heating olive oil in a large pot over medium heat. Add the freshly minced garlic and ginger, cooking for about 30 seconds until they release their vibrant aroma. This simple step is crucial because it creates the fragrant foundation that will infuse the entire soup with warmth and flavor.
Step 2: Add the Red Curry Paste
Stir in the red curry paste and let it cook for another minute. This allows the oils and spices in the curry paste to awaken and intensify, ensuring every spoonful of your laksa broth carries that signature fiery, aromatic punch.
Step 3: Add the Remaining Flavors
Pour in the coconut milk or cream alongside the chicken stock, fish sauce, and sugar if you’re using it. Stir everything together, letting the soup base come to a gentle simmer so the flavors meld into a rich, creamy broth that’s ready to cradle those dumplings.
Step 4: Drop in the Dumplings and Bok Choy
Once the broth simmers, carefully add in your frozen dumplings. Let them cook gently for 5 to 7 minutes until they are heated through and tender. During the last two minutes, tuck in the bok choy so it softens just enough while still retaining a bit of crispness and vibrant green color.
Step 5: Serve Your Quick Dumpling Laksa Recipe
Ladle the piping hot soup into bowls and top with fresh bean sprouts, coriander leaves, optional sliced bird’s eye chilli for heat, crispy fried shallots, and a generous squeeze of lime. Each element works harmoniously to give an unforgettable dining experience.
How to Serve Quick Dumpling Laksa Recipe
Garnishes
The garnishes are where you can truly personalize your bowl of Quick Dumpling Laksa Recipe. Fresh bean sprouts add a refreshing crunch, coriander brightens the taste, and the crispy fried shallots bring a caramelized texture. A few thin slices of bird’s eye chilli add fiery excitement, while a squeeze of lime perfectly balances all the flavors with acidic zing.
Side Dishes
This dish is soul-satisfying on its own, but if you want to round out your meal, consider serving it with simple jasmine rice or a tangy cucumber salad. These sides will keep the meal balanced and offer complementary textures and flavors without stealing the laksa’s spotlight.
Creative Ways to Present
If you’re hosting or want to impress, serve the laksa in pretty bowls with a separate platter of garnishes so everyone can customize their bowls. You can also add a soft-boiled egg or toss in some fried tofu cubes to amp up protein and texture variety, making this quick dumpling laksa recipe even more fabulous.
Make Ahead and Storage
Storing Leftovers
Leftover laksa will keep beautifully in an airtight container in the refrigerator for up to 2 days. Keep the dumplings submerged in the broth to prevent them from drying out. When ready to eat, simply reheat gently on the stove to preserve the flavors and textures.
Freezing
This soup isn’t the best candidate for freezing because dumplings and bok choy can become mushy when thawed. However, you can freeze the broth separately if you want to prep ahead, then add fresh dumplings and vegetables when reheating for a fresher taste.
Reheating
To reheat, warm the soup gently over low to medium heat, stirring occasionally. Avoid overheating to prevent any coconut milk separation and keep dumplings tender and intact. A quick fresh garnish addition after reheating will revive the dish nicely.
FAQs
Can I use homemade dumplings for this Quick Dumpling Laksa Recipe?
Absolutely! Homemade pork and cabbage dumplings are delicious and make the soup even more special. Just ensure they are frozen or fresh and cook them according to the same timing in the recipe to ensure they’re tender and fully cooked.
Is it possible to make this recipe vegan?
Yes! Use vegetable stock instead of chicken stock, swap fish sauce for tamari or soy sauce, and choose vegetable-based dumplings. Also, ensure your curry paste is free from shrimp paste for a fully vegan-friendly laksa.
What if I want a milder version of the laksa?
To tone down the heat, reduce the amount of red curry paste or opt for a mild curry paste variety. Omitting the bird’s eye chilli garnish also helps keep the spice level gentle without sacrificing flavor.
Can I prepare parts of this laksa in advance?
You can prepare the base broth ahead of time and store it in the fridge for a day or two. Dumplings and fresh vegetables are best added fresh when you’re ready to eat to keep textures ideal.
What type of coconut milk should I use?
Use full-fat coconut milk or cream for the richest and creamiest laksa broth. Lighter versions will work but won’t have quite the same luxurious mouthfeel.
Final Thoughts
This Quick Dumpling Laksa Recipe is truly a lifesaver for anyone wanting a hearty, aromatic bowl of comfort without a long cook time. Bright, spicy, creamy, and bursting with textures from tender dumplings to crisp greens, it’s a dish that feels like a warm hug in every spoonful. I encourage you to dive into this recipe soon—once you try it, you’ll want to keep it in your regular rotation for busy weeknights and cozy dinners alike.
Print
Quick Dumpling Laksa Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southeast Asian
Description
Quick Dumpling Laksa is a vibrant and flavorful Southeast Asian-inspired soup that’s ready in just 20 minutes. This comforting dish combines aromatic ginger, garlic, and red curry paste simmered with creamy coconut milk and chicken stock. Frozen dumplings cook directly in the broth along with fresh bok choy, bean sprouts, and vibrant garnishes like coriander, crispy shallots, and lime. Perfect for a fast, satisfying meal with a rich, spicy, and tangy profile.
Ingredients
Broth and Flavorings
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- â…” cup (195 g) red curry paste (see note 1 about curry paste and note 2 about dairy-free curry pastes)
- 400 ml (13½ fl oz) coconut milk or cream (cream will produce a richer, thicker result)
- 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, see note 3)
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
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 1 tablespoon of olive oil in a large pot over medium heat. Add the freshly minced garlic and ginger and cook for about 30 seconds until fragrant, releasing their aromatic oils into the oil.
- Add the curry paste – Stir in ⅔ cup of red curry paste. Cook for another minute, stirring continuously to help release the oils and deepen the flavor of the curry paste in the oil.
- Add the remaining flavors – Pour in 400 ml of coconut milk (or cream for a richer broth), 4 cups of chicken stock, 1 teaspoon of fish sauce (or substitute with tamari or soy sauce), and 1 teaspoon of sugar if using. Stir everything together carefully to combine all the ingredients into a smooth, flavorful broth.
- Drop the dumplings in – Bring the broth to a gentle simmer. Carefully add 18 to 20 freezer dumplings straight into the pot. Let them cook gently for 5 to 7 minutes, or until the dumplings are fully cooked and heated through.
- Add the bok choy – Add the sliced bok choy or choy sum into the simmering soup during the last 2 minutes of cooking to soften it slightly while keeping it crisp and fresh.
- Serve – Ladle the laksa soup into bowls and top with 1 cup of fresh bean sprouts, coriander leaves, freshly sliced bird’s eye chillies if using, crispy fried shallots, and a squeeze of lime wedge to brighten the flavors. Enjoy hot.
Notes
- Note 1: Use a quality red curry paste to get the authentic flavor; adjust spice levels according to your preference.
- Note 2: For a dairy-free option, make sure your curry paste does not contain shrimp paste or other dairy ingredients.
- Note 3: Sugar is optional; add it to balance the flavors if needed based on the curry paste and broth.
