Quick Dumpling Laksa

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon fresh minced garlic
• 1 teaspoon fresh minced ginger
• 2/3 cup (195 g) red curry paste (start with 2 tablespoons for a milder bowl)
• 14 fl oz (400 ml) coconut milk or coconut cream
• 4 cups (1 liter) chicken stock
• 1 teaspoon fish sauce (or tamari or soy sauce)
• 1 teaspoon sugar (optional), to taste
• 20 frozen dumplings (veggie, chicken, pork, or shrimp)
• 1 bunch bok choy or choy sum, halved lengthwise
• To serve:
• 1 cup bean sprouts
• Cilantro leaves
• Sliced bird's eye chili (optional)
• Crispy fried shallots
• Lime wedges

Steps

1. Heat the oil in a large pot over medium heat. Cook the garlic and ginger for about 30 seconds until fragrant.
2. Stir in the curry paste and cook 1 more minute.
3. Pour in the coconut milk, stock, fish sauce, and sugar (if using). Stir well.
4. Bring it to a simmer and gently add the dumplings. Simmer 5–7 minutes until they're cooked through. Add the bok choy for the last 2 minutes.
5. Ladle into bowls and top with bean sprouts, cilantro, chili, fried shallots, and a squeeze of lime.