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Thai Dumpling Soup

February 15, 2010

This isn’t what I think of when I think of dumplings- these dumplings are more like chicken meatballs, but it’s a delicious

thai dumpling soup

quick dinner, especially if you prepare the dumplings the night before.  This soup is really like a thin curry sauce served soup-style over noodles, and is a great winter dish.  You can adjust the vegetables to your liking, and if you want a thicker curry broth, add additional coconut cream.  This recipe is really just a guideline and you can make it your own.  This recipe was adapted from one by Bill Grainger and serves 4 generously.

Ingredients:

3/4 lb ground chicken or pork

2 t grated fresh ginger

2 Thai red chilies, seeded and chopped

1 clove garlic, finely chopped

3 T fish sauce, divided

1 T chopped fresh cilantro

2 T cornstarch

1-2 T red curry paste

2 14 oz cans chicken or vegetable broth

1 14 oz can coconut milk

2 kaffir lime leaves, minced, or 1 strip of lime zest

2 T brown sugar

1″ piece fresh ginger, peeled and thinly sliced

1 T fresh lime juice

1 package rice stick noodles

2 baby bok choy, sliced into 1″ pieces

1 14 oz can straw mushrooms, drained

1 broccoli crown, cut into bite-size pieces

Directions:

In a medium bowl, mix together ground chicken, grated ginger, Thai chilies, garlic, 1 T fish sauce, cilantro and corn starch.  Mix well and refrigerate until cold (can be made the night before).  When meat is cold, form it into 1″ meatballs using wet hands (this makes the meatballs form more easily).  Set aside.

Meanwhile, bring 2 quarts of water to a boil.  Place dried rice sitck noodles in a large bowl and pour boiling water over them.  Let soak until cooked, about 5-7 minutes.  Drain and set aside.

Steam broccoli and bok choy until crisp tender, about 3-5 minutes in a steamer, depending on size.

Heat a wok or soup pot over medium high heat until hot.  Open the can of coconut milk and scoop out the coconut cream on top and add to the pot, along with the curry paste (use 1-2 T depending on the heat of the paste).  Cook, stirring, until curry paste is fragarent and very thick, about 2-3 minutes.  Add remaining coconut milk, chicken stock, kaffir lime leaves or lime zest, ginger, remaining 2 T fish sauce and brown sugar.  Bring a boil.  Reduce heat to a simmer and add meatballs, turning up heat to bring keep at a simmer.  Cover and reduce heat so mixture is simmering gently, not boiling, and cook meatballs for 5-7 minutes, until cooked through.  The cornstarch in the dumplings will thicken the soup, so add more broth or water to thin as necessary.  Add the mushrooms, steamed broccoli and bok choy and cook until heated through.  Stir in lime juice and add more fish sauce or sugar until you have the right balance.  Divide noodles among bowls and ladel the curry mixture over the top and serve.

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