Why You’ll Love This Recipe

Minimal prep and fuss — just stir, simmer, and serve.
Uses pantry staples and frozen dumplings you already have.
Rich and indulgent without being heavy.
Fully customizable — control the spice, add greens or noodles.
Heats up well and makes for a quick, hearty leftover meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Fresh garlic, minced
Fresh ginger, minced
Red curry paste
Coconut milk or coconut cream
Chicken stock
Fish sauce (or tamari/soy sauce for a vegetarian option)
Sugar (optional, to balance flavor)
Frozen dumplings (vegetable, chicken, pork, or prawn)
Bok choy or choy sum (or any tender greens)

To serve (optional toppings):

Bean sprouts
Fresh coriander (cilantro)
Fresh chili slices
Crispy fried shallots
Lime wedges

Directions

Heat oil in a large pot over medium heat. Add garlic and ginger and sauté for about 30 seconds until fragrant.
Add red curry paste and cook for 1 minute, stirring to release the aromatics.
Pour in coconut milk, chicken stock, fish sauce, and sugar (if using). Stir until combined.
Bring the mixture to a gentle simmer, then add frozen dumplings.
Cook for 5–7 minutes or until dumplings are fully cooked.
Add bok choy (or your chosen greens) during the last 2 minutes of cooking.
Serve immediately, garnished with your favorite toppings like bean sprouts, coriander, chili, crispy shallots, and lime.

Servings and timing

Yield: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Lower heat: Use less red curry paste or a milder brand.
Add noodles: Serve with cooked vermicelli or egg noodles for a more filling meal.
Mix vegetables: Try spinach, cabbage, broccoli, or frozen peas instead of bok choy.
Vegan/vegetarian: Use veg stock and vegan dumplings. Replace fish sauce with tamari or soy sauce.
Richer broth: Use coconut cream for a thicker, more indulgent soup base.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended — dumplings can absorb liquid and become soggy.
Reheating: Warm gently on the stove or in the microwave. Add a splash of stock or water if the broth has thickened too much.

FAQs

What kind of dumplings can I use?

Any frozen dumplings — chicken, pork, prawn, or vegetable — work well as long as they are raw or partially cooked.

Can I use laksa paste instead of red curry paste?

Yes. Laksa paste is a good substitute, though it tends to be sweeter. Adjust sugar and lime to balance flavors.

Is this dish spicy?

It depends on the brand and amount of red curry paste used. Start small and increase to taste.

Can I add noodles?

Absolutely. Cook your noodles separately and add them to each bowl before ladling in the broth.

What other vegetables can I use?

Use what you have: spinach, shredded cabbage, frozen peas, or broccoli all work well.

Can I skip the sugar?

Yes. Sugar is optional and just helps balance the flavors — adjust to your preference.

Will the dumplings get soggy in leftovers?

They can absorb broth over time. Store dumplings and broth separately if possible, and reheat with extra stock.

How do I make it vegetarian or vegan?

Use vegetable stock, plant-based dumplings, and replace fish sauce with soy sauce or tamari.

Can I prep this in advance?

Yes. Make the broth ahead and refrigerate. Add dumplings and greens just before serving.

What if I don’t have bok choy?

Substitute with spinach, kale, cabbage, or any leafy greens — just add toward the end of cooking.

Conclusion

Quick Dumpling Laksa is a nourishing, flavor-packed soup that comes together in just 20 minutes. With its creamy, spicy broth and tender dumplings, it delivers the taste of a comforting laksa with a fraction of the effort. Perfect for cozy evenings or a last-minute meal, this is a recipe you’ll keep coming back to.