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Chop the garlic and shallot, and grate the ginger.
Heat a bit of oil in a large pot over medium heat.
Add the garlic, ginger, and shallot, and cook for a few minutes until soft and fragrant.
Add the laksa paste and cook for another 5 minutes, stirring well.
Pour in the coconut milk and stir to combine.
Add the chicken stock, fish sauce, lime juice, and sugar. Stir everything together.
Bring to a gentle simmer and cook for 10–15 minutes to let the flavors blend.
Taste and adjust seasoning if needed.
Add the dumplings and cook for 5–7 minutes, or until heated through and floating.
Spoon the soup and dumplings into bowls and serve hot.
Optional: Top with herbs, sliced chili, bean sprouts, or a boiled egg.