Curry Dumpling Laksa Soup
Ingredients
Laksa broth
Extra virgin olive oil for sautéing
1 onion, chopped
Coriander stems, chopped
2–3 cloves garlic, chopped
1 thumb-sized piece ginger, chopped
Fresh hot chilli, sliced
2–3 tablespoons laksa curry paste (or any curry paste)
1–2 tablespoons soy sauce
1 tbsp fish sauce
1 tablespoon hoisin sauce
1–2 tablespoons coconut sugar (or regular sugar)
3–4 cups chicken stock (or water mixed with soy sauce)
½ cup coconut cream (plus extra for serving)
150g tofu, cubed
2 Bok choy, washed and chopped
Dumplings
250g chicken mince
6–8 prawns, chopped
½ bunch coriander leaves, chopped
1 clove garlic, grated
1 thumb-sized piece ginger, grated
1 pkt dumpling wrappers
Water (for sealing)
To serve
½ bunch coriander
½ bunch chives, chopped
2 tablespoons fried shallots
Extra coconut cream
Method
Start the laksa broth
Heat a pan and add a little oil.
Add onion, coriander stems, garlic, ginger, and chilli.
Cook until softened and fragrant.
Add laksa curry paste and fry until the colour deepens.
Add soy sauce, fish sauce, and hoisin sauce.
Add coconut sugar and stir to dissolve.
Pour in the chicken stock and bring to a gentle simmer.
Allow the broth to cook for several minutes so flavours develop.
Make the dumpling filling
In a bowl combine chicken mince, chopped prawns, coriander, grated garlic, and grated ginger.
Mix until well combined.
Shape the dumplings
Lay out dumpling wrappers.
Place 1–1½ teaspoons of filling in the centre of each wrapper.
Wet the edges with water, fold over, and press firmly to seal.
Keep covered to prevent drying.
Cook the dumplings in the broth
Add dumplings directly into the simmering laksa broth.
Add cubed tofu.
Add bok choy and cook until wilted.
Stir in a little coconut cream to enrich the broth.
Simmer for 3–4 minutes, or until dumplings are fully cooked and float.
Finish & serve
Ladle the dumplings and broth into bowls.
Top with fresh coriander, chopped chives, fried shallots, and a drizzle of coconut cream.
Serve hot.
