Quick Dumpling Laksa
Servings: 4 servings
Calories: 576kcal
Freezer dumplings and a handful of pantry staples transform into a warming bowl of Quick Dumpling Laksa in one pan in just 20 minutes. The fragrant curry-coconut broth feels like a takeaway treat but is easy enough for weeknights. Make it when you want comfort food that doesn’t require effort.
Ingredients
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- 195 g red curry paste (see note 1)
- 400 ml coconut milk or cream (cream will produce a richer, thicker result)
- 1 litre chicken stock
- 1 tsp fish sauce (can be substituted with tamari or all-purpose soy sauce)
- 1 tsp sugar (optional), to taste (see note 2)
- 20 freezer dumplings (veggie, chicken, pork or prawn/shrimp or try my homemade pork and cabbage dumplings)
- 1 bunch bok choy or choy sum, sliced in half lengthways
TO SERVE
- 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 oil in a large pot over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
- Add the curry paste – Stir in the red curry paste and cook for another minute to release its oils.
- Add the remaining flavours – Pour in the coconut milk (or cream), chicken stock, fish sauce and sugar (if using). Stir to combine.
- Drop the dumplings in – Bring to a simmer, then carefully drop in the dumplings. Simmer gently for 5–7 minutes, or until the dumplings are cooked through. Add the bok choy for the last 2 minutes of cooking.
- Serve – Ladle into bowls and top with bean sprouts, coriander, chilli (if using), fried shallots and a squeeze of lime.
Notes
Note 1 – Red curry paste spice levels vary significantly by brand and quantity. If you’re using a milder supermarket brand like Ayam, ⅔ cup (which is the entire 195 g jar and the one I used in this recipe), will give you a medium heat with a nice kick – still family-friendly for most. If you’re sensitive to spice or are cooking for kids, start with 2 tablespoons for a mild version and add more to taste. If you’re using a spicier brand like Mae Ploy or Maesri, start with 1–2 tablespoons for medium, or go the full ⅔ cup for a hot laksa. You can always add a squeeze of lime or extra coconut milk at the end to mellow it out.
Why not laksa paste? You can use laksa paste if you want to, but I don’t here for a couple of reasons. Most supermarket laksa pastes are quite sweet and heavy, and often loaded with extra oil. Red curry paste (my favourites are Ayam or Maesri) is punchier, easier to find, and gives a more balanced flavour that works perfectly as a shortcut base. Plus, I always have a jar of red curry paste in the pantry – it’s more versatile for lots of other dinners too!
Note 2 – Add the sugar to taste – depending on the curry paste being used, you may not need it at all. My most commonly used pastes are the Ayam and Maesri brands and I do add sugar.
Make Ahead
This recipe is best made fresh. Although you can wash and chop the greens, ready for when you need them. See my 12 tips for fruit and vegetable storage here.Leftovers
Store in an airtight container in the fridge for up to 3 days. Store the broth and dumplings separately for best results (to stop the dumplings absorbing too much soup and softening). Reheat in the microwave or on the stovetop for 3–4 minutes or until heated through. Not suitable to freeze.Nutrition Facts
Quick Dumpling Laksa
Amount per Serving
Calories
576
% Daily Value*
Fat
34
g
52
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
80
mg
27
%
Sodium
2842
mg
124
%
Potassium
771
mg
22
%
Carbohydrates
41
g
14
%
Fiber
9
g
38
%
Sugar
15
g
17
%
Protein
23
g
46
%
Calcium
203
mg
20
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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