Sorry about the radio silence. It was all about good intentions because I’ve been meaning to do a recap of the WORST BAREFOOT CONTESSA EVAH! I am still planning on doing it but recapping takes time. Anyway, just to let you all know I am alive I am giving you a gourmet semi-homemade recipe.
Tom Kha Dumpling Soup
Now that the weather is cold I am this a lot. I love this and it’s SOOOO easy to make. Trader Joe’s has these awesome little cilantro and chicken dumplings that are perfect for soup. The problem with a potsticker-sized dumpling is that by the time the middle cooks through the wrapper gets soggy. These are the perfect wrapper-filling ratio.
1 onion, finely sliced
1 inch of ginger cut into slices
1 bulb of lemongrass
2 cloves of garlic, coarsely chopped
1 carrot sliced into disks
1 can of coconut milk
the equivalent amount of stock (can be vegetable or chicken)
2 tablespoons of fish sauce
juice of 1 lime
1 teaspoon sambal olek
1 teaspoon Thai sweet chili sauce
1/2 a bag of trader joe’s chicken cilantro mini won tons
Add ons: shredded napa cabbage, shitake mushrooms, bean sprouts, cooked shredded chicken, tofu
Saute the first set of ingredients in about 2 tablespoons of vegetable oil until the onions are translucent. Add the rest of the ingredients and start tasting to make sure it’s to your liking. You may want to add a bit more lime or fish sauce in particular. Add the add-ons. Simmer for 20 minutes. When ready to serve, bring to a boil and add the mini won tons. Boil for 2 minutes and spoon up!