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
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 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.
