Monday, 29 October 2007

Thai Chicken Dumpling Soup

Hello stranger! I could see the cobwebs forming on this blog so felt I had better start getting inspired. In honour of my trip to Thailand where I enjoyed Thai food aplenty (favourite being a prawn red curry on a beach restaurant at Bohput Fisherman's village) I give you a brilliant Bill Granger recipe to indulge in.

Cook quickly and serve immediately with fragrant kaffir lime leaves and chilli.

350g chicken mince
1/3 cup tinned bamboo shoots, drained, finely chopped
2 tsp freshly grated ginger
1 long red chilli, deseeded, finely chopped, plus extra sliced chilli to garnish
2 tbsp freshly chopped coriander, plus coriander leaves, to serve
1 1/2 tbs fish sauce
2 tbsp cornflour
1 tbsp red curry paste
800ml chicken stock
350ml coconut milk
2 kaffir lime leaves, plus shredded kaffir lime, to serve
3cm piece ginger, peeled, thinly sliced
1 tbsp lime juice
Sugar, to taste
1 bunch baby bok choy, trimmed

To make the dumplings

Place the chicken mince, bamboo, ginger, chilli, coriander, 2 teaspoons of the fish sauce and corn flour in a large bowl. Using clean hands, mix all until well combined. Wet your hands and roll the mixture into small balls. Set aside.

Place the red curry paste in a large saucepan and cook stirring over a medium heat for 1-2 minutes or until fragrant. Add chicken stock, coconut milk, kaffir lime and ginger and bring to the boil. Reduce the heat to low, add the dumplings and simmer gently for 5 minutes or until just cooked through. Add remaining fish sauce, lime juice and sugar to taste. Add bok choy and remove from heat. Ladle into serving bowls and serve immediately garnished with coriander leaves, extra kaffir lime and chilli.

More to come later...