Vegetarian Dumpling Laksa
Wine match suggestion: Sauvignon Blanc
Serves 2 / Prep 10 minutes / Cook 15 minutes
Ingredients
•2 tablespoons oil such as peanut or sunflower
•12 vegetarian frozen dumplings
•2 cloves garlic, crushed
•2 teaspoon minced ginger
•2 tablespoons vegetarian red curry or laksa paste
•125ml vegetable stock
•125ml coconut milk
•2 bok choy
•100g fresh yellow noodles
•2 teaspoons vegan fish, fish, or soy sauce
•80g Bean sprouts
•To serve, fresh coriander, sliced chilli, lime or lemon wedges
Method
- Heat one tablespoon of the oil in a large frying pan over a medium hot heat.
- Add the dumplings and brown the bottoms for about 5 minutes to golden.
- Remove and set aside.
- Add the remaining oil along with the garlic, ginger, curry paste and cook for 1 minute then add the stock and coconut cream and bring to a simmer.
- Cut the leaves from the bok choy and set aside. Slice the stems and add to the soup along with the dumplings. Cover and cook for 5 minutes.
- Add the noodles, fish or soy sauce and bok choy leaves, cover and cook 3 minutes.
- Serve topped with bean sprouts, coriander, chilli slices and crispy shallots to taste and a good squeeze or lime or lemon juice.
Sauvignon Blanc 2024
from $44Cloudy Bay Sauvignon Blanc 2024 put New Zealand on the map with its captivating flavour.