Recipe

Thai Coconut Soup With Lemon Grass And Chicken Dumplings Recipe

	Mamafrog / All my dishes 1 year, 9 months ago Smooth, spicy soup altered from a Wolfgang Puck recipe. Prep:15m Cook:60m Servings:4	Mamafrog
	thai chicken spicy

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jenniferby

Ingredients

Thai Coconut Soup:

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2 cups Soup Base, recipe follows

1 cup coconut milk

Salt and pepper

Lime juice, to taste

About 1 tablespoon sugar, to taste

Chicken Dumplings, recipe follows

Garnish:

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1 ounce glass noodles, soaked in water until softened

1/4 cup carrots, cut into julienne

1/4 cup leeks, cut into julienne

4 Thai chiles, stems removed, split in half lengthwise, seeded

Soup Base:

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2 1/2 cups lobster or fish stock

1 tablespoon chili paste

1 lemon grass, cut into 2 inch sticks

10 fresh Thai basil leaves

1 Thai bird chile

Chicken Dumplings:

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4 ounces ground lean chicken

1/2 teaspoon minced garlic

1/2 teaspoon minced ginger

1 teaspoon mushroom soy sauce

1/2 teaspoon fish sauce

2 teaspoons potato starch

Pinch freshly ground black pepper

Directions

Chicken Dumplings:

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In a mixing bowl, combine the ground chicken, garlic, ginger, soy sauce, fish sauce, potato starch and black pepper. Mix until well blended. Divide into 8 portions. Reserve.

Soup Base:

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In a saucepan, combine the lobster stock, chili paste, lemon grass, Thai basil leaves and Thai bird chile and bring to a boil. Reduce until only 2 cups remain.

Soup:

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To the soup base, add the coconut milk. Bring to a boil, then lower to a simmer. Taste and adjust seasoning with salt, pepper, lime juice and sugar. Strain broth. Add the dumplings and simmer until done, about 3 minutes.

Divide the softened glass noodles on four soup bowls. Place two dumplings on top of the noodles. Divide the soup onto the four bowls. Garnish each bowl with julienne of carrots, leeks, and Thai chiles. Serve immediately.

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