Description
Quick Dumpling Laksa is a flavorful and comforting Southeast Asian-inspired soup featuring savory dumplings simmered in a rich and aromatic coconut red curry broth, garnished with fresh greens, herbs, and spicy chili. Perfect for a fast and satisfying meal that balances creamy, spicy, and fresh flavors.
Ingredients
Scale
Broth and Seasonings
- 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 chili (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, releasing their aromatic flavors into the oil.
- Add the curry paste – Stir in the red curry paste to the pot and cook for another minute. This helps release the essential oils and deepen the flavor of the curry base.
- Add the remaining flavors – Pour in the coconut milk or cream, chicken stock, fish sauce, and sugar (if using). Stir well to combine all the ingredients into a rich, smooth broth.
- Drop the dumplings in – Bring the broth to a gentle simmer. Carefully add the dumplings into the pot and let them simmer gently for 5 to 7 minutes, stirring occasionally, until the dumplings are fully cooked through.
- Add the bok choy – About 2 minutes before the dumplings are done, add the halved bok choy or choy sum to the simmering broth. This will cook the greens until tender but still vibrant.
- Serve – Ladle the hot laksa soup with dumplings into bowls. Top each serving with fresh bean sprouts, coriander leaves, sliced bird’s eye chili if desired, crispy fried shallots, and a generous squeeze of lime juice to brighten the flavors.
Notes
- For best flavor, use a good quality red curry paste; homemade or store-bought options work well.
- Coconut cream will make the broth richer and thicker; coconut milk is lighter but still flavorful.
- Sugar is optional; adjust sweetness to balance the spice and saltiness according to taste.
- Try different types of dumplings based on your preference: vegetable, chicken, pork, or seafood varieties all work beautifully.
- Fresh herbs and garnishes are key to capturing authentic laksa flavors and adding freshness.
