Description
This Quick Dumpling Laksa is a vibrant and comforting Southeast Asian-inspired soup combining fragrant red curry paste, creamy coconut milk, and tender dumplings. Ready in just 20 minutes, it’s a perfect weeknight meal bursting with bold flavors, fresh herbs, and crunchy toppings for a satisfying and warming 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 (or tamari/all-purpose soy sauce)
- 1 tsp sugar (optional)
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
Toppings and 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, stirring constantly, until fragrant to build the flavor base.
- Add the curry paste – Stir in the red curry paste and cook for another minute, stirring well to release its aromatic oils and deepen the flavor of the soup.
- Add the remaining flavors – Pour in the coconut milk or cream, chicken stock, fish sauce, and optional sugar. Stir everything together thoroughly to combine all ingredients evenly.
- Drop the dumplings in – Bring the soup to a gentle simmer, then carefully add the dumplings to the pot. Simmer gently for 5 to 7 minutes, or until the dumplings are fully cooked through.
- Add the bok choy – During the last 2 minutes of cooking, add the sliced bok choy to the pot so it softens while retaining some crunch and color.
- Serve – Ladle the soup into bowls and top with fresh bean sprouts, coriander leaves, sliced bird’s eye chilli if using, crispy fried shallots, and a squeeze of lime to brighten all the flavors.
Notes
- Use a high-quality red curry paste for best flavor; adjust the amount to your spice preference.
- For a dairy-free version, ensure your curry paste contains no shrimp paste or dairy ingredients.
- Sugar is optional and balances the flavors if your curry paste is very spicy or salty.
- Frozen dumplings can be substituted with fresh or homemade for different textures.
- If vegetarian, use vegetable stock and omit fish sauce or substitute with tamari or soy sauce.
