Description
This Quick Dumpling Laksa is a flavorful and comforting Southeast Asian soup combining spicy red curry, creamy coconut milk, and tender dumplings. Ready in just 20 minutes, it features a fragrant broth enriched with garlic, ginger, and red curry paste, complemented by fresh bok choy, crunchy bean sprouts, and zesty lime for a delicious meal perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 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)
- 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
- 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 1 teaspoon freshly minced garlic and 1 teaspoon freshly minced ginger, cooking for about 30 seconds until fragrant to release their aromas.
- Add the curry paste – Stir in ⅔ cup red curry paste and cook for another minute. This step helps release the essential oils and deepens the flavor of the curry base.
- Add the remaining flavours – Pour in 400 ml coconut milk (or cream for a richer texture), 4 cups of chicken stock, 1 teaspoon fish sauce (or tamari/soy sauce as substitute), and 1 teaspoon sugar if desired. Stir everything well to combine the flavorful broth.
- Drop the dumplings in – Bring the soup to a gentle simmer. Carefully add 18–20 dumplings to the pot. Let them simmer for 5 to 7 minutes until thoroughly cooked through. Add the sliced bok choy in the last 2 minutes of cooking to soften it while maintaining crispness.
- Serve – Ladle the hot soup into bowls. Top each serving with 1 cup bean sprouts, fresh coriander leaves, optional fresh sliced bird’s eye chili, crispy fried shallots, and garnish with a squeeze of fresh lime juice for brightness.
Notes
- For curry paste, choose a quality red curry paste suitable for your preferred spice level. Consider dairy-free versions if avoiding dairy.
- Using cream instead of coconut milk yields a thicker, richer broth.
- Adjust sugar to balance the flavors according to your taste preference.
- Dumplings can be substituted with any favorite variety such as vegetable, chicken, pork, prawn, or homemade types.
- Fish sauce adds umami, but tamari or soy sauce are good alternatives for those avoiding fish products.
