One-Pot Coconut Laksa Dumplings

Ingredients

• 1 tbsp oil (neutral oil like vegetable or canola)
• 185 g laksa paste (one jar, or to taste)
• 2 cup chicken stock (or vegetable stock)
• 400 ml coconut milk (one can, full fat preferred)
• 750 g frozen dumplings (pork, chicken, or vegetable)
• 2 baby bok choy (trimmed and halved or quartered)
• 1 tbsp fish sauce (or to taste)
• 1 tsp brown sugar
• 0.5 lime juice (juice of half a lime)
• fresh coriander (for garnish)
• chili oil (optional, for serving)

Steps

1. 1

   Heat 1 tablespoon of oil in a large pot or deep skillet over medium heat.

2. 2

   Add the laksa paste to the pot and fry for 1-2 minutes until fragrant and the oil begins to separate.

3. 3

   Pour in 2 cups of chicken stock and 400ml of coconut milk. Stir to combine the paste with the liquids and bring the mixture to a gentle simmer.

4. 4

   Add 750g of frozen dumplings to the simmering broth. Cover the pot and cook for 5-7 minutes, or until the dumplings are cooked through.

5. 5

   Add the trimmed baby bok choy to the pot and simmer for another 2 minutes until the greens are wilted and tender.

6. 6

   Season the broth with 1 tablespoon of fish sauce, 1 teaspoon of brown sugar, and the juice of half a lime. Stir gently to combine.

7. 7

   Serve the dumplings and broth in bowls, garnished with fresh coriander and a drizzle of chili oil if desired.

Notes

You can use any variety of frozen dumplings (gyoza, potstickers, or wontons). If the broth is too thick, add a splash more stock. For extra protein, you can add fried tofu puffs or prawns during the last few minutes of cooking.

Nutrition per serving

• main
• dinner
• one-pot
• laksa
• dumplings
• quick-meals
• asian-fusion