Description
A quick and comforting dumpling laksa that brings together the bold flavors of traditional laksa with the convenience of store-bought dumplings. Perfect for a hearty, warming meal in under 30 minutes.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 3 tbsp laksa paste
- 400ml can coconut milk
- 3 cups chicken stock
- 200g rice noodles
- 12 frozen dumplings (chicken or vegetable)
- 2 cups baby spinach
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- Juice of 1 lime
- Fresh coriander, to serve
- Sliced red chili, to serve (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in laksa paste and cook for another 1-2 minutes.
- Pour in coconut milk and chicken stock. Bring to a gentle simmer.
- Add rice noodles and cook according to package instructions until just tender.
- Add dumplings and simmer for 6-8 minutes or until fully cooked through.
- Stir in baby spinach, soy sauce, fish sauce (if using), and lime juice. Cook for another minute until spinach is wilted.
- Ladle into bowls and garnish with fresh coriander and sliced chili if desired.
Notes
- Use any variety of frozen dumplings you prefer – chicken, pork, or vegetarian.
- Adjust the laksa paste to your spice preference.
- Swap spinach with bok choy or other leafy greens.
- Vegetarian option: Use vegetable stock and vegetarian dumplings, and omit fish sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg
