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Quick Dumpling Laksa

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Quick Dumpling Laksa is a comforting noodle soup featuring tender dumplings in a creamy, aromatic coconut broth. Packed with bold flavor and fresh toppings, it delivers restaurant-style taste with minimal effort.

Ingredients

  • 12 to 16 frozen dumplings (chicken, shrimp, or vegetable)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 teaspoon curry powder
  • 1 can (13.5 ounces) coconut milk
  • 3 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 8 ounces rice noodles
  • 1 cup bean sprouts
  • 1/2 cup sliced mushrooms
  • 1/4 cup chopped green onions
  • 1 tablespoon fresh lime juice
  • Fresh cilantro for garnish
  • Chili oil (optional)

Instructions

  1. Cook the rice noodles according to package instructions. Drain and set aside.
  2. Heat vegetable oil in a large pot over medium heat.
  3. Add garlic and ginger and sauté until fragrant.
  4. Stir in red curry paste and curry powder, cooking for about 1 minute.
  5. Pour in coconut milk and broth, stirring well to combine.
  6. Add soy sauce and sugar, then bring to a gentle simmer.
  7. Add dumplings and sliced mushrooms. Simmer for 5 to 8 minutes until dumplings are cooked through.
  8. Stir in lime juice and adjust seasoning if needed.
  9. Divide cooked noodles into serving bowls.
  10. Ladle hot broth and dumplings over the noodles.
  11. Top with bean sprouts, green onions, cilantro, and chili oil if desired. Serve immediately.

Notes

  • Store noodles separately from broth to prevent them from becoming too soft.
  • Adjust red curry paste to control spice level.
  • The broth can be prepared ahead and refrigerated for up to 2 days.
  • Freeze the broth without noodles or dumplings for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/quick-dumpling-laksa/