If you’ve ever craved a warm, comforting bowl that bursts with vibrant Southeast Asian flavors yet comes together in a snap, this Quick Dumpling Laksa Recipe is going to become your new best friend in the kitchen. It brilliantly combines silky dumplings with the rich, aromatic coconut curry broth of laksa, creating a dish that’s hearty, fresh, and unbelievably satisfying. Whether you’re whipping up a weeknight dinner or impressing friends with something exotic and easy, this recipe strikes the perfect balance between speed and flavor.
Ingredients You’ll Need
This recipe calls for simple yet incredibly flavorful ingredients that bring laksa to life. Each component carries its own weight, contributing depth, creaminess, freshness, or heat — making every spoonful a delight.
- 1 tbsp olive oil: Helps gently sauté the garlic and ginger, building the flavor base.
- 1 tsp freshly minced garlic: Adds a sharp aromatic punch that wakes up the broth.
- 1 tsp freshly minced ginger: Brings warmth and subtle zing, balancing the rich coconut milk.
- ⅔ cup (195 g) red curry paste: The heart of the laksa’s bold, spicy flavor—choose your favorite brand or homemade version for best results.
- 400 ml (13½ fl oz) coconut milk or cream: Creates a luscious, silky broth; cream yields a richer texture.
- 4 cups (1 litre) chicken stock: Adds savory depth and smoothness to the soup base.
- 1 tsp fish sauce: Provides umami and saltiness; easily swapped with tamari or soy sauce for a vegetarian twist.
- 1 tsp sugar (optional): Brightens the curry flavors by balancing heat and acidity.
- 18–20 freezer dumplings: Whether veggie, chicken, pork, or prawn, dumplings bring wonderful texture and heartiness to the laksa.
- 1 bunch bok choy or choy sum: Adds crispness and vibrancy when added last minute.
- 1 cup (90 g) bean sprouts: For crunch and freshness as a topping.
- ¼ bunch coriander (cilantro): Lifts the dish with bright herbal notes.
- Fresh sliced bird’s eye chilli (optional): Amp up the heat according to your taste.
- Crispy fried shallots: Offer a crunchy, savory finish.
- Lime wedges: Essential for that final zesty squeeze to bring all the flavors together.
How to Make Quick Dumpling Laksa Recipe
Step 1: Cook the ginger and garlic
Start by heating olive oil in a large pot over medium heat. Toss in the freshly minced garlic and ginger, cooking them for about 30 seconds until they release their irresistible aroma. This short but crucial step builds the foundational flavors that make laksa so wonderful.
Step 2: Add the curry paste
Next, stir in the red curry paste. Cook it for about a minute, allowing the paste to toast slightly. This step unlocks the curry’s essential oils and intensifies the overall flavor, giving your laksa its signature rich and spicy kick.
Step 3: Add the remaining flavors
Pour the coconut milk (or cream), chicken stock, fish sauce, and sugar into the pot. Stir everything together until well combined. This combination creates the creamy, savory broth that’s the heart of the Quick Dumpling Laksa Recipe, balancing spice with sweetness and umami.
Step 4: Drop the dumplings in
Bring the broth to a gentle simmer, then carefully add the dumplings. Let them cook for 5 to 7 minutes until tender and cooked through. During the last couple of minutes, slide in the bok choy for a touch of green freshness and a bit of snap.
Step 5: Serve your laksa
Once everything is cooked and fragrant, ladle the laksa generously into bowls and prepare for the fun part — garnishing and savoring your creation!
How to Serve Quick Dumpling Laksa Recipe
Garnishes
What takes this Quick Dumpling Laksa Recipe to the next level are the toppings! Bean sprouts bring a crunchy, fresh contrast to the silky broth, while coriander leaves add a bright, herbal lift. Bird’s eye chilis add a tempting burst of heat, and crispy fried shallots give you that addictive crunch and depth of flavor. Don’t forget a generous squeeze of lime to brighten and balance the richness brilliantly.
Side Dishes
This laksa stands well on its own, but for a complete feast, try serving it alongside simple sides like steamed jasmine rice or cucumber salad for cooling contrast. A light Asian slaw with sesame dressing pairs beautifully, offering crisp texture and complementary flavors.
Creative Ways to Present
For a fun twist, serve the dumplings and broth separately so guests can customize their own bowls, adding toppings and broth to taste. Or, transform this recipe into a vibrant, shareable hotpot-style meal where everyone dips dumplings and veggies into bubbling laksa broth at the table—guaranteed to spark joy at any gathering!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and refrigerate for up to 3 days. The dumplings will soak up some of the broth over time, so the texture might soften slightly but the flavors remain delicious and comforting.
Freezing
This Quick Dumpling Laksa Recipe freezes well if you want to save portions for later. Store the broth and dumplings separately if possible, to maintain the best texture. Frozen dumplings can be cooked fresh or reheated in the broth after thawing for the best experience.
Reheating
Reheat your laksa gently on the stove, stirring occasionally to evenly warm the broth and dumplings. Avoid boiling to prevent breaking down the delicate dumplings. Add fresh toppings like bean sprouts and coriander after reheating to keep everything fresh and vibrant.
FAQs
Can I use store-bought dumplings for this Quick Dumpling Laksa Recipe?
Absolutely! Frozen dumplings are perfect for this recipe and save time — just make sure to cook them thoroughly in the simmering broth. You can choose veggie, pork, chicken, or prawn dumplings depending on your preference.
How spicy is this laksa and can I adjust the heat?
The heat level depends largely on the red curry paste and any added fresh chilis. You can dial down the spice by using less curry paste or removing chili seeds, or amp it up by adding extra bird’s eye chilis or a splash of chili oil.
Is this recipe dairy-free?
Yes, it is! Coconut milk provides the creamy richness without any dairy, making this Quick Dumpling Laksa Recipe suitable for those avoiding dairy products. Just check the curry paste ingredients to ensure it’s also dairy-free.
Can I make this recipe vegetarian or vegan?
Yes, simply swap the chicken stock for vegetable stock and use veggie dumplings. Replace fish sauce with tamari or soy sauce to keep it plant-based without losing any umami depth.
What are good alternatives if I can’t find red curry paste?
If red curry paste is unavailable, try using a blend of chili paste with a bit of ground coriander, cumin, lemongrass, and garlic to mimic the flavor. However, the authentic depth of store-bought or homemade red curry paste is hard to beat in this recipe.
Final Thoughts
This Quick Dumpling Laksa Recipe is a beautiful marriage of comforting and exotic flavors, all wrapped up in a thoughtfully simple preparation. It’s the kind of dish that feels like a warm hug after a long day, yet looks impressive enough for sharing with friends and family. Give it a go—you’ll soon find it popping up on your weekly dinner rotation again and again!
Print
Quick Dumpling Laksa Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Malaysian
Description
Quick Dumpling Laksa is a vibrant and flavorful Malaysian-inspired noodle soup featuring tender dumplings simmered in a rich, spicy red curry coconut broth. Ready in just 20 minutes, this comforting dish combines aromatic garlic and ginger with red curry paste, creamy coconut milk, and a medley of fresh toppings like bok choy, bean sprouts, coriander, and chili for a perfect balance of heat and freshness. Ideal for a fast, satisfying meal with versatile dumpling options including veggie, chicken, pork, or prawn.
Ingredients
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 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 to release their flavors.
- Add the curry paste – Stir in the red curry paste and cook for an additional minute. This step helps to release the aromatic oils and deepen the curry’s 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, rich broth.
- Drop the dumplings in – Bring the mixture to a gentle simmer. Carefully add the dumplings to the pot and cook for 5 to 7 minutes until they are heated through and fully cooked. During the last 2 minutes, add the halved bok choy to soften slightly without losing its crunch.
- Serve – Ladle the laksa into serving bowls. Top with fresh bean sprouts, coriander leaves, sliced bird’s eye chilli if desired, crispy fried shallots, and a squeeze of lime to brighten the flavors. Enjoy immediately while hot.
Notes
- Use red curry paste that suits your dietary preferences; check ingredients if you require a dairy-free option.
- Fish sauce can be replaced by tamari or all-purpose soy sauce for a vegetarian or milder taste.
- Sugar is optional and can be adjusted to balance the curry’s heat and tang.
- Frozen dumplings work well for convenience, but homemade dumplings add a delicious personal touch to the dish.
- Adjust the chili quantity based on your heat tolerance.
