Description
Quick Dumpling Laksa is a flavorful and comforting Southeast Asian-inspired noodle soup made in just 20 minutes. This easy recipe combines fragrant red curry paste, creamy coconut milk, tender dumplings, and fresh vegetables, creating a delicious meal perfect for any weeknight. Serve with fresh herbs, lime, and crispy shallots for an authentic taste experience.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ⅔ 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 & 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
Toppings
- 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, cooking for about 30 seconds until fragrant but not browned.
- Add the curry paste – Stir in the red curry paste and cook it with the garlic and ginger for another minute to release its aromatic oils and deepen the flavor.
- Add the remaining flavors – Pour in the coconut milk (or cream), chicken stock, fish sauce, and sugar if using. Stir well to combine all ingredients into a smooth, flavorful broth.
- Drop the dumplings in – Bring the soup gently to a simmer. Carefully add the dumplings to the pot, allowing them to cook for 5–7 minutes or until heated through and cooked. Add the bok choy during the last 2 minutes of cooking to soften but retain some crunch.
- Serve – Ladle the soup into bowls and top with fresh bean sprouts, coriander leaves, sliced bird’s eye chili if desired, crispy fried shallots, and a squeeze of lime for brightness.
Notes
- Use a good quality red curry paste for authentic flavor; adjust the amount to taste based on your spice preference.
- Coconut cream makes the laksa richer and thicker; coconut milk creates a lighter broth.
- Sugar is optional and helps to balance the spiciness and saltiness; adjust according to your preference.
- Feel free to substitute fish sauce with tamari or soy sauce for a vegetarian version, but change the dumplings accordingly.
- Fresh vegetables like bok choy add a nice crunch; you can swap with other leafy greens if preferred.
