A quick and flavorful Asian fusion soup combining rich coconut curry broth with tender dumplings and fresh vegetables, topped with aromatic herbs and crispy garnishes.

asian

southeast asian

Nutrition

Provides moderate protein from dumplings and vegetables with high fat content from coconut milk, offering good fiber and essential nutrients.

Calories	600 kcal
Energy	2510 kJ
Protein	20 g
Total Fat	40 g
Saturated Fat	30 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	5 g
Cholesterol	50 mg
Carbohydrate	45 g
Sugars	10 g
Dietary Fibre	3 g
Sodium	700 mg

*per serving

Peanut FreeNut FreeSesame FreeEgg Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnercurrysouplunchnoodlesone potquick & easystovetop

Quick Dumpling Laksa

Simple Home Edit (Nicole)

4

Name: Quick Dumpling Laksa — Tasty Bites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tbsp Olive Oil; 1 tsp Freshly Minced Garlic; 1 tsp Freshly Minced Ginger; 0.66666666666667 cup Red Curry Paste (see note 1 about curry paste and note 2 about dairy-free curry pastes); 400 ml Coconut Milk Or Cream (cream will produce a richer, thicker result); 4 cups Chicken Stock; 1 tsp Fish Sauce (can be substituted with tamari or all-purpose soy sauce); 1 tsp Sugar (optional, to taste, see note 3); 18 - 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); 1 cup Bean Sprouts; 0.25 bunch Coriander (cilantro) (leaves picked); Fresh Sliced Bird’s Eye Chilli (optional); Crispy Fried Shallots; Lime Wedges

servings

0

per serve

0

minutes

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Ingredients

1 tbsp Olive Oil

1 tsp Freshly Minced Garlic

1 tsp Freshly Minced Ginger

0.66666666666667 cup Red Curry Paste see note 1 about curry paste and note 2 about dairy-free curry pastes

400 ml Coconut Milk Or Cream cream will produce a richer, thicker result

4 cups Chicken Stock

1 tsp Fish Sauce can be substituted with tamari or all-purpose soy sauce

1 tsp Sugar optional, to taste, see note 3

18 - 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

1 cup Bean Sprouts

0.25 bunch Coriander (cilantro) leaves picked

Fresh Sliced Bird’s Eye Chilli optional

Crispy Fried Shallots

Lime Wedges

Equipment

Large pot

Ladle

Instructions

Heat the oil in a large pot over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant.

Stir in the red curry paste and cook for another minute to release its oils.

Pour in the coconut milk (or cream), chicken stock, fish sauce and sugar (if using). Stir to combine.

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.

Ladle into bowls and top with bean sprouts, coriander, chilli (if using), fried shallots and a squeeze of lime.