Quick Dumpling Laksa
Quick Dumpling Laksa is a creamy coconut curry soup with tender dumplings.
Ingredients
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- 195 g red curry paste
- 400 ml coconut milk or cream
- 1 litre chicken stock
- 1 tsp fish sauce or soy sauce/tamari
- 1 tsp sugar optional
- 20 frozen dumplings chicken or vegetable for halal-friendly
- 1 bunch bok choy or choy sum
To Serve:
- 1 cup bean sprouts
- Fresh coriander leaves
- Fresh sliced chili optional
- Crispy fried shallots
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and ginger, cooking for about 30 seconds until fragrant.
- Stir in the red curry paste and cook for another minute to release its aroma.
- Pour in coconut milk, chicken stock, fish sauce, and sugar. Stir well to combine.
- Bring the mixture to a gentle simmer, then add the dumplings. Cook for 5–7 minutes until fully cooked.
- Add bok choy during the last 2 minutes of cooking.
- Serve the Quick Dumpling Laksa hot, topped with bean sprouts, coriander, chili, fried shallots, and a squeeze of lime.
Notes
- Replace fish sauce with soy sauce for a fully halal and vegetarian option.
- Add tofu or mushrooms for extra texture.
- Serve with rice noodles if desired.