Thai Coconut Soup With Lemon Grass And Chicken Dum... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Smooth, spicy soup altered from a Wolfgang Puck recipe. Ingredients:
thai coconut soup |
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 |
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 |
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 |
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:
1. Chicken Dumplings:
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3. 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.
4. Soup Base:
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6. 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.
7. Soup:
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9. 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.
10. 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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