Quick Dumpling Laksa

Your weeknight laksa shortcut – freezer dumplings meet a fragrant, slurpable broth in under 20 minutes!

You know those nights when you’ve got zero motivation, minimal ingredients and about 20 minutes until someone in your house turns hangry? Then this Quick Dumpling Laksa is for you. I tried a very similar recipe at a restaurant a couple of years ago and knew immediately I wanted to recreate it at home. Since then, it’s been all over social media and is a popular and easy way to get dinner on the table really fast and with virtually no effort. 

It takes a few freezer dumplings (whatever kind you’ve got – veggie, pork, chicken, prawn/shrimp), simmered in a rich coconut-curry broth, and some fresh greens to make it feel like a complete meal. The result? A nourishing, comforting, ridiculously tasty bowl of noodle-free laksa that feels like a big warm hug – without needing 17 specialty ingredients or a trip to the Asian grocer.

This is one-pan fakeaway magic that requires no noodle-boiling, no spice-blending, and barely any chopping. It’s flexible (use whatever greens you’ve got), the spice can be modified easily to suit all tastes, and it is one of those recipes that just feels so good to wrap up with at the end of a long day. Once you make it, you’ll wonder why you ever cooked anything else on a Tuesday.

Can I use any type of dumplings?

Yes! Veggie, pork, chicken, prawn (shrimp) – whatever you have stashed in the freezer will work. Pan-fried or steamed varieties are both fine as long as they’re raw or only partially cooked.

Which red curry paste is best for this?

I’ve tried most of the brands and Maesri is hands-down my favourite. It’s punchy, full of flavour, not too sweet (I find so many curry pastes are loaded with sugar!) and brings that authentic depth you want in a laksa-style broth. Just a heads-up – it’s a little spicier than most supermarket brands, so start small if you’re unsure and build up from there. If you’re after a milder option, Ayam is a good fallback and easy to find in most major supermarkets. Ayam is actually the brand I use most often to make this recipe, as it’s kid-friendly.

Can I use laksa paste instead of red curry paste?

Yes, you can – but here’s why I don’t. Most supermarket laksa pastes tend to be quite sweet and heavy – I’m yet to find a good one. Red curry pastes (like Ayam or Maesri) are more balanced and widely available. Both are built on a similar base of aromatics – think lemongrass, galangal, ginger, garlic, shallots, dried chilli and spices – so they’ll give you that same fragrant South-East Asian flavour. I find red curry paste delivers a more flavoursome broth and it’s more versatile (I can use the rest of the jar for curries, stir-fries, soups or marinades). If you’ve already got laksa paste at home, feel free to use it – just keep in mind it can be sweeter, so you may want to omit the sugar or add more lime at the end.

Is this spicy?

It depends on your curry paste. Most supermarket red curry pastes are mild–medium, especially once balanced with the coconut milk. You can reduce the paste (see details in note 1 of the recipe) or skip the fresh chilli garnish to keep it kid-friendly.

Can I add noodles?

Absolutely. Vermicelli or thin egg noodles work well. Just cook them separately and add them to the bowls before ladling over the broth (I find they absorb too much of the broth otherwise).

What veggies can I use instead of bok choy?

Baby spinach, choy sum, Chinese broccoli (gai lan), broccoli florets, shredded cabbage, or even frozen peas will work. Toss them in right at the end so they stay vibrant and just-cooked.

Watch how to make Quick Dumpling Laksa

If you enjoyed Quick Dumpling Laksa, I think you’ll love:

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Quick Dumpling Laksa

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5 from 17 reviews

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. Make it when you want comfort food that doesn’t require effort.

• Total Time: 20 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 tsp freshly minced garlic
• 1 tsp freshly minced ginger
• ⅔ cup (195 g) red curry paste (see note 1 about curry paste and note 2 about dairy-free curry pastes)
• 400 ml (13½ fl oz) coconut milk or cream (cream will produce a richer, thicker result)
• 4 cups (1 litre) 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

TO SERVE

• 1 cup (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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Instructions

1. Cook the ginger and garlic – Heat the oil in a large pot over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
2. Add the curry paste – Stir in the red curry paste and cook for another minute to release its oils.
3. Add the remaining flavours – Pour in the coconut milk (or cream), chicken stock, fish sauce and sugar (if using). Stir to combine.
4. Drop the dumplings in – 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. Serve – Ladle into bowls and top with bean sprouts, coriander, chilli (if using), fried shallots and a squeeze of lime.

Notes

Note 1 – Red curry paste spice levels vary significantly by brand and quantity. If you’re using a milder supermarket brand like Ayam, ⅔ cup (which is the entire 195 g jar and the one I used in this recipe), will give you a medium heat with a nice kick – still family-friendly for most. If you’re sensitive to spice or are cooking for kids, start with 2 tablespoons for a mild version and add more to taste. If you’re using a spicier brand like Mae Ploy or Maesri, start with 1–2 tablespoons for medium, or go the full ⅔ cup for a hot laksa. You can always add a squeeze of lime or extra coconut milk at the end to mellow it out.

Why not laksa paste? You can use laksa paste if you want to, but I don’t here for a couple of reasons. Most supermarket laksa pastes are quite sweet and heavy, and often loaded with extra oil. Red curry paste (my favourites are Ayam or Maesri) is punchier, easier to find, and gives a more balanced flavour that works perfectly as a shortcut base. Plus, I always have a jar of red curry paste in the pantry – it’s more versatile for lots of other dinners too!

Note 2 – Not all curry pastes are dairy-free so always check the label on the jar to be 100% sure.

Note 3 – Add the sugar to taste – depending on the curry paste being used, you may not need it at all. My most commonly used pastes are the Ayam and Maesri brands and I do add sugar.

 

Make Ahead

This recipe is best made fresh. Although you can wash and chop the greens, ready for when you need them. See my 12 tips for fruit and vegetable storage here.

Leftovers

Store in an airtight container in the fridge for up to 3 days. Store the broth and dumplings separately for best results (to stop the dumplings absorbing too much soup and softening). Reheat in the microwave or on the stovetop for 3–4 minutes or until heated through. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Soups
• Method: Stovetop
• Cuisine: Southeast Asian-inspired