Tag Archives: Thai

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.

Spicy Chicken Wings (Thai)

7 Aug

Delicious wings marinated in coriander seed and leaf along with chilli, lemon, garlic and black pepper. Cook over coals or under a grill and cook until crisp. Serve as a main dish with rice or salad or one or two pieces as a starter.

Marinade for about 600g of chicken.
  • 4-6 cloves garlic
  • 1 tsp cracked black pepper
  • 1 tsp pepper flakes
  • 1 tp coriander seeds, crushed
  • lemon zest & juice of half lemon
  • 1 tsp sesame oil
  • coriander leaf, minced
  • 2-3 tbsp fish sauce (optional)

Preparation
Prick the chicken pieces with a knife or sharp fork to help get the flavours into the wings and lay in a dish. Mix the marinade ingredients together and pour over the chicken and rub into each piece. Leave in a cool place to marinate over night or for at least 4 hours.
Cooking
  1. Barbecue When the barbecue coals or grill are good and hot, put the pieces over the hot coals.  Turn and brush with any remaining marinade until the chicken is cooked and the skin is crisp, about 10-15 mins depending on the size of the chicken pieces and heat of the coals.
  2. Grill Cook under a hot grill for 15-20mins, checking and turning, until the chicken is cooked and the skin is crisp.
  3. Oven Roast Put pieces on a rack over a baking tray and brush with marinade. Bake in a preheated oven 220c/Gas 6 for 15-20mins until the chicken is cooked through and golden brown.
Cooks Tip
Mix up the chicken and marinade in a plastic bag as it will make it easier to rub the marinade in and to carry it out to the barbecue.

Grilled Chicken Wings (Thai)

19 Jul

I love oriental style grilled chicken particularly the wings when grilled over coals and cooked until crisp. These ones are marinated in lime, chilli and Thai basil. Thai basil has a deep peppery aniseed flavour it is delicious and really worth growing.  Serve as a main dish with rice or salad or one or two pieces as a starter.

Marinade for about 600g of chicken.
  • Handful of Thai basil shredded
  • rind and juice of 1 lime
  • 3 tbsp fish sauce
  • 2 tsp soy sauce
  • 2 cloves garlic
  • 1tsp black pepper
  • 1 tbsp sesame oil
Preparation
Prick the chicken pieces with a knife or sharp fork and lay in a dish. Pour the marinade over and rub into each piece. Leave in a cool place to marinate over night or for at least 4 hours.
Cooking
  1. Barbecue When the barbecue is good and hot, put the pieces over the hot coals and brush with the marinade as they are turned until the chicken is cooked 15-20 mins depending on the size of the chicken pieces and heat of the coals.
  2. Grill  Cook under a hot grill for 15-30mins, checking constantly and turning so as not to burn them, until the chicken is cooked through and the skin is golden brown.
  3. Oven Roast Put pieces on a rack over a baking tray and brush with marinade. Bake in a preheated oven 220c/Gas 6 for 20-30mins until the chicken is cooked through and golden brown.