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
Scale
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.
