Thai Coconut Soup With Sugarcane Chicken Dumplings Recipe - Cooking Index
Thai Coconut Soup With Sugarcane Chicken Dumplings Recipe - Cooking Index
There's an incredible combination of flavors in this soup, and it's one of my all time favorites. It's a mixture of spicy, sweet, sour, and cool. Like all good things it takes time. So, take it easy when preparing all the ingredients, so when it's time to cook you'll be in total control -- and most importantly you'll have fun.
Courses: Soup| Soup Base | ||
| 2 1/2 cups | 592ml | Lobster stock |
| 1 tablespoon | 15ml | Chili paste |
| 1 | Lemon grass stalk - cut into 2" sticks | |
| 10 | Fresh Thai basil leaves | |
| 1 | Fresh small Thai chile | |
| Sugarcane Chicken Dumplings | ||
| 4 oz | 113g | Ground lean chicken |
| 1/2 teaspoon | 2.5ml | Minced garlic |
| 1/2 teaspoon | 2.5ml | Minced ginger |
| 1 teaspoon | 5ml | Mushroom soy sauce |
| 1/2 teaspoon | 2.5ml | Fish sauce |
| 2 teaspoons | 10ml | Potato starch |
| 1 | Freshly-ground black pepper | |
| 8 | Sugarcane sticks - (4" ea) | |
| Thai Coconut Soup | ||
| 2 cups | 474ml | Soup Base - (see above) |
| 1 cup | 237ml | Coconut milk |
| 6 | Kaffir lime leaves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Lime juice - to taste | ||
| 1 tablespoon | 15ml | Palm sugar - or to taste |
| Sugarcane Chicken Dumplings - (see above) | ||
| Garnish | ||
| 1 oz | 28g | Glass noodles - soaked in water |
| Until softened | ||
| 1/4 cup | 27g / 1oz | Julienned carrots |
| 1/4 cup | 59ml | Julienned leeks |
| 4 | Thai chiles - stems removed, | |
| Split in half lengthwise, seeded | ||
| 4 | Kaffir lime leaves - cut thin chiffonade |
Make the soup base. In a saucepan, combine the lobster stock, chili paste, lemon grass, Thai basil leaves and small Thai chile and bring to a boil. Reduce until only 2 cups remain. Set aside.
Make the dumplings. 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. Wrap each portion around the end of each sugarcane stick. Reserve.
Make the soup. To the soup base, add the coconut milk and lime leaves. Bring to a boil, then lower to a simmer. Taste and adjust seasoning with salt, pepper, lime juice and sugar. Add the dumplings and simmer until done, about 3 minutes.
Divide the softened glass noodles on four soup bowls. Place two dumplings crisscross on top of the noodles, leaning to the side of the bowl. Divide the soup onto the four bowls. Garnish each bowl with julienne of carrots, leeks, Thai chiles and lime leaf. Serve immediately.
This recipe yields 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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