Description
Quick Dumpling Laksa is a vibrant, flavorful Southeast Asian-inspired soup that combines the rich taste of red curry and coconut milk with tender dumplings. Ready in just 20 minutes, this comforting dish features a harmonious blend of aromatic ginger and garlic, hearty broth, fresh vegetables like bok choy and bean sprouts, and garnishes such as cilantro, crispy fried shallots, and lime for a zesty finish. Perfect for a fast weeknight meal that doesn’t skimp on bold, authentic flavors.
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)
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 the olive oil in a large pot over medium heat. Add the freshly minced garlic and ginger and cook for about 30 seconds until fragrant.
- Add the curry paste: Stir in the red curry paste and cook for another minute to help release its fragrant oils and deepen the flavor of the base.
- Add the remaining flavors: Pour in the coconut milk (or cream), chicken stock, fish sauce, and sugar if using. Stir everything together thoroughly to combine all the ingredients.
- Drop the dumplings in: Bring the soup to a gentle simmer, then carefully add the dumplings. Let them simmer gently for 5 to 7 minutes or until they are fully cooked through. Add the bok choy during the last 2 minutes of cooking to keep it tender-crisp.
- Serve: Ladle the laksa into serving bowls. Top each bowl with fresh bean sprouts, coriander leaves, sliced bird’s eye chili if using, crispy fried shallots, and a generous squeeze of lime juice to finish.
Notes
- Use a red curry paste suitable for your dietary needs; there are many dairy-free options available.
- Sugar is optional and can be adjusted to balance the heat and acidity according to your taste preferences.
- Dumplings can be chosen based on preference or dietary restrictions—vegetarian options work well.
- For a richer laksa, use coconut cream instead of coconut milk.
- If you prefer a spicier broth, add extra bird’s eye chili or a dash of chili oil.
