Quick Dumpling Laksa

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.

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 (cream will produce a richer, thicker result)
• 1 litre chicken stock
• 1 tsp fish sauce (can substitute with tamari or all-purpose soy sauce)
• 1 tsp sugar (optional), to taste
• 20 freezer dumplings (veggie, chicken, pork or prawn/shrimp)
• 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

Method

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

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

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

4. 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.

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

Tips

• Use any type of dumplings: veggie, pork, chicken, prawn (shrimp) – whatever you have stashed in the freezer.
• Add noodles for a more filling meal. Cook vermicelli or thin egg noodles separately and add to bowls before ladling over the broth.
• Substitute bok choy with baby spinach, choy sum, Chinese broccoli, broccoli florets, shredded cabbage, or frozen peas.
• Store leftovers in an airtight container in the fridge for up to 3 days. Store the broth and dumplings separately for best results.