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 limejuice
• 1 whole serrano chile, sliced

Dumplings:

• 1 ounce minced shallots
• 1 ounce shiitake mushrooms, sliced
• 1 ½ teaspoons olive oil
• ½ pound ground chicken
• 1 egg
• ½ cup heavy cream
• 2 Tablespoons chopped cilantro
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 1 package thin wonton wrappers

Garnish:

• ½ bunch chopped cilantro
• 10 medium shiitake mushrooms, sliced

For dumplings:
Sauté shallots and mushrooms in olive oil in a small sauté 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.