Curry Laksa Dumplings
Curry Laksa with Dumplings — a TM7 Insider twist on the classic (prawns, you've been replaced)
Here's a curry laksa move I haven't seen anywhere else: instead of prawns, we're dropping dumplings straight into the broth. Not as a garnish, not steamed on the side — in the soup, where they belong, where they can do some actual work.
As they simmer, the dumplings release just enough starch to give the broth a silkier, slightly thicker body than your standard laksa — no cornflour slurry required. Make your own if you're that way inclined (and if you are, I'll show you how), or grab a decent pack from the freezer aisle and let them do the job either way. This isn't about proving anything. It's about a better bowl of soup.
This one's a TM7 Insider exclusive — Club members, scroll on for the full method and the video, where I'll show you exactly how the dumplings go in, when, and why timing here actually matters.
Toppings that work well with dumplings-in-broth (keeping it lighter where the dumplings already add richness/starch, and leaning into contrast — crunch, acid, heat):
Classic laksa base
Bean sprouts (blanched, kept crunchy)
Fried tofu puffs, halved
Hard-boiled or soft-boiled egg, halved
Fresh coriander leaves
Laksa leaves (daun kesum) if you can get them
Crunch/texture contrast (important since the dumplings add softness)
Crispy fried shallots
Crushed peanuts or roasted cashews
Prawn crackers on the side, not in
Heat/brightness
Sliced red chilli or a spoon of our fave chilli jam
Lime wedges — non-negotiable, cuts the richness from the broth
A drizzle of chilli oil
Optional extras for a heartier bowl
Shredded chicken or extra dumplings on top (double down)
Thin rice noodles or laksa noodles underneath, if not already in the bowl
A few sprigs of Vietnamese mint
Need
- 4 cloves garlic
- 1 red chilli
- 60 Grams fresh ginger
- 60 Grams fresh turmeric
- 40 Grams shrimp paste
- 40 Grams tamarind puree
- 1 brown onion peeled and halved
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 800 Grams water
- 2 heaped Tablespoons Chicken Stock Powder Recipe
- 400 Milliliters coconut cream Recipe
- 1 Handful curry or laksa leaves
- 40 Grams coconut sugar
- pink salt flakes to taste (you may not need any) BUY
-
The rest
- 3-4 frozen or fresh dumplings per person
- spring onions, sliced
- fresh coriander or cilantro chopped
- red chilli sliced
- fresh bean sprouts
- limes 1 cheek per serving
Do
- 1
Place garlic, chilli, galangal, ginger, turmeric, shrimp paste, shrimps, tamarind, onion and oil into the mixing bowl and blend 5 sec/speed 5. Scrape down sides of bowl and repeat.
- 2
Sauté 8 min/120°C/speed 2.
- 3
Add water, Chicken Stock Powder, coconut cream, curry leaves and sugar and cook 10 min/100°C/speed 1. Taste and adjust seasoning.
- 4
Add dumplings and cook 5 min/100°C/Open Cook.
- 5
Serve in large bowls with all the accompaniments and have at it.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
