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.