Prawn dumpling laksa
Prep time: 10 minsTotal time: 
Prawn dumpling laksa
Swap out the prawn dumplings for any flavour you like in this easy, shortcut laksa soup that comes together in under 30 minutes
Prep time: 10 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- ½ tbsp vegetable oil
- 2 garlic cloves, finely crushed
- 5cm piece ginger, peeled and finely crushed
- 4 tbsp Yeo’s Laksa Paste
- 1 x 400ml tin light coconut milk
- 324g Borough Broth Chicken Bone Broth (or 300ml chicken stock)
- 8 frozen prawn dumplings
- juice of 1 lime
- handful coriander leaves
- ½ red chilli, sliced
- 1 spring onion, sliced
- pinch of sesame seeds (optional)
Step by step
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Put the oil in a pan over a medium heat, along with the garlic and ginger. Cook for 2 minutes until fragrant, then stir in the laksa paste. Cook for a few more minutes until the oil separates from the paste. Pour in the coconut milk, whisk together, then add the bone broth or stock and simmer for 10 minutes.
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Add the frozen dumplings to the soup and cook for 5-7 minutes or until they’re cooked through. Season with salt, if needed, and lime juice. Ladle into bowls and top with coriander, red chilli, spring onions and sesame seeds, if using.
