Thai Chicken and Dumplings

I am a proud dog person.  After years and years of begging, we got our english springer spaniel Monty (he needed an english name) as a puppy when I was 10 years old.  When I was about to go off to college, we got him a golden retriever companion named Bailey.  Because Monty never shed and Bailey was like a ball of loose hair,  I quickly discovered that I was allergic to dog dander.  Unfortunately, Bailey is no longer with us but we did pick up another shed-prone golden from the SPCA named Brody.  Because I was the only one who would discipline Brody the first night we brought him home I am his "pack leader" (and FAVORITE).  When I am home, he is my shadow and climbs me like a jungle gym.  As much as I love my Brody bonding time, I usually forget to take allergy medicine and end up with no voice by the end of the weekend.

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:

 

Thai Chicken and Dumplings

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

Dumplings

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

1 egg

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!