Lemongrass Coconut Soup with Chicken Dumplings
Chef Andre Guerrero of Max Restaurant
Sherman Oaks, CA Adapted by StarChefs
Yield: 6 Servings
Ingredients:
Soup:
* 14 ounces coconut milk
* 2 stalks lemongrass, chopped (use only first
6 inches of the stalk from the bottom)
* 2 pieces galangal (dried Thai ginger), sliced
* 1 quart chicken stock
* 2 ounces Thai fish sauce
* 1 Tablespoon fresh lime juice
* 1 whole serrano chile, sliced
Dumplings:
* 1 ounce minced shallots
* 1 ounce shiitake mushrooms, sliced
* 1 1/2 teaspoons olive oil
* 1/2 pound ground chicken
* 1 egg
* 1/2 cup heavy cream
* 2 Tablespoons chopped cilantro
* 1 teaspoon salt
* 1/4 teaspoon white pepper
* 1 package thin wonton wrappers
Garnish:
* 1/2 bunch chopped cilantro
* 10 medium shiitake mushrooms, sliced
Method:
For soup:
Combine coconut milk, chopped lemongrass
and galangal in a 4-quart saucepan and
bring to a boil.
Add chicken stock, Thai fish sauce, lime
juice and chili and return to a boil.
Simmer for 5 minutes.
Adjust seasoning by adding more fish sauce
or chiles.
For dumplings:
Saut� shallots and mushrooms in olive oil
in a small saut� pan.
Cool.
Add to food processor and chop.
Add ground chicken and chop coarsely.
Add egg, heavy cream, cilantro, salt and white pepper.
To test seasoning, cook a small portion of mixture
in a pan of boiling water and taste.
Adjust if necessary.
Lay wonton wrappers on counter.
Place a teaspoon of filling in the center
of each wrapper.
Gather the edges and bring to the center,
sealing by twisting the top into a teardrop
shape, using a bit of water to help seal
the dough.
Repeat with the remainder of the chicken
filling and wrappers.
In a large saucepan, bring 2 quarts salted water
to a boil.
Add dumplings and simmer for 6 minutes.
Remove from water with a slotted spoon and rinse
with cold water.
Add dumplings to the soup and bring to a boil.
Divide soup between 6 bowls and garnish with
chopped cilantro and sliced mushrooms.
Wine Pairing:
A fruity German Riesling like the
Reichsgraf von Kesselstatt Estate
Kabinett Riesling 2002.
http://starchefs.com/features/cal_asian/html/lemongrass_coconut_a_guerrero.shtml
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