The last time I went home was no exception. Brody slept right next to me and the next day I developed the tell-tale sore throat. Five days later and I was still sans voice! So despite the warm weather, I knew needed something spicy and comforting to help me get back to fighting form. Enter thai chicken and dumplings, a cross between the coconut and lemongrass soup Tom Kha and traditional chicken and dumplings.
I started the soup with sliced red onions, minced garlic and ginger, green curry paste, and lemongrass paste. A can of coconut milk and some homemade chicken stock are added and then a simple (buttermilk) drop dumpling batter is poached in the spicy soup. Topped with thai basil, mint, and a squeeze of fresh lime, it is the perfect way to get over a cold or a sore throat!
And here are the obligatory photos of Monty and Brody:
1/2 red onion, thinly sliced
3 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon green curry paste
1 1/2 teaspoon lemongrass paste
1 13.5 oz can of coconut milk
4 cups of chicken stock
juice of 1/2 a lime
2 teaspoons agave nectar
handful of leftover chicken
dumplings (recipe below)
salt and pepper to taste
thai basil, mint, and lime wedges to garnish
1 cup flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
scant 1/2 cup of buttermilk
Begin the soup by sauteing the onions on medium heat in olive oil until they start to caramelize. Add the ginger and garlic and saute for another 2-3 minutes.
Then add the green curry paste and the lemon grass paste. Let this cook for 2-3 minutes.
Next, add the liquids: coconut milk, chicken stock, and lime juice. Season with salt and pepper and add the agave nectar to balance the spice of the green curry.
Bring the soup to a boil and then lower so it is simmering. While the soup simmers, prepare the dumplings. Begin by whisking the dry ingredients: flour, baking powder, salt, pepper, and coriander. In a separate bowl, whisk the egg into the buttermilk.
Using a spatula, fold the wet ingredients into the dry ingredients gently until the batter resembles something just thicker than cake batter.
Bring the soup back to a boil. Add your left over chicken (I used leftover legs and thighs from breaking down a chicken and baked them bone-in with salt and pepper and olive oil for about 30 minutes at 350 F)
Drop in your dumplings, about a tablespoon of the dough, and let poach in the boiling soup for 10-15 minutes, covered.
The soup will be thickened and delectable at this point! Serve up a few dumplings with a sprinkling of thai basil and mint and a lime wedge. Enjoy!