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Quick Dumpling Laksa
By Nicole · simplehomeedit.com
4 servings
20 min
A fragrant coconut curry broth with frozen dumplings, bok choy and fresh garnishes, ready in under 20 minutes.
| 15 ml olive oil | Cook garlic & ginger, 30 sec | Bloom curry paste, 1 min | Add broth & seasonings, stir | Simmer dumplings 5–7 min | Add bok choy, simmer 2 min | Ladle into bowls, top & serve |
| 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 | ||||||
| 1 tsp sugar (optional) | ||||||
| 20 freezer dumplings | ||||||
| 1 bunch bok choy or choy sum, sliced in half lengthways | ||||||
| 90 g bean sprouts | ||||||
| ¼ bunch coriander (cilantro), leaves picked | ||||||
| Fresh sliced bird's eye chilli (optional) | ||||||
| Crispy fried shallots | ||||||
| Lime wedges |
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