Lemongrass Coconut Soup with Chicken
Chef Andre Guerrero of Max Restaurant - Sherman Oaks, CA
Adapted by StarChefs
Yield: 6 Servings
- 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
- 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
- ½ bunch chopped cilantro
- 10 medium shiitake mushrooms, sliced
Combine coconut milk, chopped lemongrass and galangal in a 4-quart
saucepan and bring to a boil. Add chicken stock, Thai fish sauce,
limejuice and chili and return to a boil. Simmer for 5 minutes. Adjust
seasoning by adding more fish sauce or chiles.
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.
A fruity German Riesling like the Reichsgraf von Kesselstatt Estate
Kabinett Riesling 2002.