THAI ROASTED CHILI SALMON DUMPLINGS IN LEMONGRASS COCONUT BROTH

Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth image

I took a cooking class at a local Gourmet Market. This was absolutely scrumptious! I don't even care for Salmon and loved this soup. You will need to go to an Asian market for some of the ingredients. A bit of work but, fun and well worth it.

Provided by HelenG

Categories Coconut

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

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Ingredients

1 -4 cup thick coconut cream (the top of the can of pure coconut milk)
1 tablespoon roasted thai chili paste (nam prik pao, Pantainorasingh Brand the best)
1/2 teaspoon salt
1/2 teaspoon sugar
1 pinch white pepper
1 stalk lemongrass, tender heart only, finely minced
2 green onions, white section only, finely minced
3/4 lb salmon fillet
2 fresh kaffir lime leaves, finely slivered
1 lb round wonton wrapper
2 (13 1/2 ounce) cans coconut milk
1 1/2 cups chicken stock
8 slices fresh galangal, quarter-sized slices (siamese ginger)
4 stalks fresh lemongrass, cut into 6-inch lenghts and bruised
3 green serrano chilies, bruised
3 -4 tablespoons fish sauce
8 fresh kaffir lime leaves
1 cup canned whole straw mushroom, drained
2 limes, juice of, fresh
2 red fresno chiles, julienned
1 sprig fresh cilantro (to garnish)
shallot, crispy shallot flakes for garnish (optional)

Steps:

To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. Add the coconut cream mixture;process until it is a smooth paste. Fold in the lime leaves.
To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. Set the dumplings on a baking sheet lined with wax paper; cover with a towel. Repeat with the remaining filling and wrapppers. (may freeze them at this point).
To Make the Broth: Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jBring to a boil, reduce to a simmer for 15- 20 minutes. Do not continue simmering or the lemongrass will loose its taste. Strain the broth into the soup pot. Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. When ready to serve, stir in the lime juice.
To Cook the Dumplings and Serve: In a large pot, bring 2 quarts of water to a rolling boil. Drop the fresh or frozen dumplings into the boiling water. When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top. Transfer 6 dumplings to each to a soup bowl (flat bowl is best). Ladle about 1 cup of hot brothe into each bowl. Garnish with red chilies, cilantro, and crispy shallot flakes.

Nutrition Facts : Calories 692.1, Fat 36.5, SaturatedFat 29.4, Cholesterol 38.2, Sodium 1656.8, Carbohydrate 68.1, Fiber 6.9, Sugar 15.1, Protein 27.7