Thai Coconut Soup With Lemon Grass And Sugarcane Chicken Dumplings Recipes

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THAI COCONUT SOUP WITH LEMON GRASS AND SUGARCANE CHICKEN DUMPLINGS



Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield Serves 4

Number Of Ingredients 25

2 cups Soup Base, recipe follows
1 cup coconut milk
6 Kaffir lime leaves
Salt and pepper
Lime juice, to taste
About 1 tablespoon palm sugar, to taste
Sugarcane Chicken Dumplings, recipe follows
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
4 Kaffir lime leaves, cut in a thin chiffonade
2 1/2 cups lobster stock
1 tablespoon chili paste
1 lemon grass, cut into 2 inch sticks
10 fresh Thai basil leaves
1 Thai bird chile
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
8 (4-inch) sugarcane sticks

Steps:

  • 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.
  • 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.
  • 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.

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

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