Quick Dumpling Laksa

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 20 minutes

食材

1 tbsp olive oil

1 tsp freshly minced garlic

1 tsp freshly minced ginger

⅔ cup (195 g) red curry paste (see note 1 about curry paste and note 2 about dairy-free curry pastes)

400 ml (13½ fl oz) coconut milk or cream (cream will produce a richer, thicker result)

4 cups (1 litre) chicken stock

1 tsp fish sauce (can be substituted with tamari or all-purpose soy sauce)

1 tsp sugar (optional, to taste, see note 3)

18–20 freezer dumplings (veggie, chicken, pork or prawn/shrimp) or try my homemade pork and cabbage dumplings

1 bunch bok choy or choy sum, sliced in half lengthways

1 cup (90 g) bean sprouts

¼ bunch coriander (cilantro), leaves picked

Fresh sliced bird’s eye chilli (optional)

Crispy fried shallots

Lime wedges

步驟

Heat the oil in a large pot over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant.

Stir in the red curry paste and cook for another minute to release its oils.

Pour in the coconut milk (or cream), chicken stock, fish sauce and sugar (if using). Stir to combine.

Bring to a simmer, then carefully drop in the dumplings. Simmer gently for 5–7 minutes, or until the dumplings are cooked through. Add the bok choy for the last 2 minutes of cooking.

Ladle into bowls and top with bean sprouts, coriander, chilli (if using), fried shallots and a squeeze of lime.

營養

• 卡路里: 490
• 總脂肪: 37.3 g
• 飽和脂肪: 21 g
• 反式脂肪: 0 g
• 膽固醇: 19.8 mg
• 鈉: 1337.1 mg
• 總碳水化合物: 29.9 g
• 膳食纖維: 1.7 g
• 總糖: 7.2 g
• 蛋白質: 13.2 g