Chicken Dumpling Soup (Thai)

22 May

Chicken and rice dumplings simmered in a spicy coconut broth with vegetables.

I came up with this recipe when I wanted to make  Tom Kha Gai or chicken in coconut soup but I did not have enough chicken to feed everyone so I used rice to mix with the chicken and make tasty dumplings instead.  Delicious!

For the dumplings

  • 1 cup cooked cold white rice
  • 1 chicken breast
  • fresh coriander
  • 1 clove garlic
  • garlic chives or spring/green onions
  • a splash of fish sauce
  • a splash of soy sauce or pinch of salt
  • pinch freshly ground white or black pepper
  • 1 red or green chilli minced (optional)
  • 1 egg white
Bung the whole lot in a food process and pulse or finely mince all the ingredients together. Take a heaped tsp at a time, shape into balls then drop into the hot broth gently. The dumplings will rise to the surface when cooked, in about 5-7 minutes.
For the soup broth
  • chicken stock
  • 1 tin coconut milk
  • red chilli sliced
  • sliced galangal
  • 1 stalk lemon grass
  • 2 kaffir lime leaves
Put the ingredients for the soup broth into a roomy pan and bring to a simmer, drop the dumplings in to cook. After 5 minutes or so add some green vegetables. As soon as the vegetables are just cooked the soup is ready to serve. Check the seasoning and add a dash of fish sauce and / or a squeeze of lime to taste, ladle into bowls and scatter with a bit of fresh coriander, a few slices of red chilli or sliced spring onions.
Variations
Vegetables Use any green vegetables for colour and flavour such as green beans, runner beans, asparagus, garden peas, broccoli, mangetout peas, cabbage or pak choi
Noodles I sometimes serve this soup over noodles to make more of a meal of it. It is best to cook the noodles seperately to ensure that they don’t get over cooked any kind of oriental noodle works well, soba, vermicelli, yellow wheat noodles or big fat rice noodles. Just put a serving into each bowl and ladle the soup over them.
Tip To make your own stock simmer chicken bones with an onion, galangal, lemongrass and a few peppercorns.
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