Description
Quick Dumpling Laksa is a vibrant and comforting Southeast Asian-inspired soup that combines fragrant red curry paste, creamy coconut milk, and tender dumplings. Ready in just 20 minutes, this easy recipe layers aromatic garlic and ginger with rich spices, fresh vegetables like bok choy and bean sprouts, and zesty toppings, making it a perfect weeknight meal bursting with flavor and texture.
Ingredients
Scale
Soup Base
- 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
Toppings
- 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 the freshly minced garlic and ginger and sauté for about 30 seconds until fragrant, ensuring they don’t burn.
- Add the curry paste – Stir in the red curry paste and cook for another minute. This helps to release the aromatic oils and deepen the flavor base of the soup.
- Add the remaining flavours – Pour in the coconut milk or cream, chicken stock, fish sauce, and sugar (if using). Stir well to combine all ingredients into a smooth broth.
- Drop the dumplings in – Bring the soup to a gentle simmer, then carefully add the dumplings. Let them simmer for 5 to 7 minutes, until they are cooked through and tender.
- Add bok choy – During the final 2 minutes of cooking, add the sliced bok choy or choy sum to the pot to soften slightly while maintaining its vibrant color and crunch.
- 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 juice to brighten the flavors.
Notes
- Use either coconut milk or cream depending on desired richness; cream yields a thicker, richer laksa.
- The red curry paste can be substituted with a dairy-free option if needed.
- Sugar is optional but helps balance the savory and spicy flavors.
- Dumpling varieties can be chosen based on preference—vegetarian, chicken, pork, or prawn equally work well.
- For extra heat and freshness, add more sliced chillies and a squeeze of lime before serving.
