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coconut cream coconut milk water shallots sugar ginger red chile stalk lemongrass lime mushroom zucchini shrimp peanut oil boiling water cilantro stem
Viewed: 37 - Published at: 6 years agoIngredients
- 1 (14 ounce) can coconut cream
- 1 (14 ounce) can coconut milk
- 3/4 cup water
- 2 tablespoons tom yam paste
- 2 shallots, finely sliced
- 2 teaspoons grated palm sugar (or dark brown sugar)
- 1 tablespoon finely chopped ginger
- 1 red chile, sliced finely and seeded if desired
- 1 stalk lemongrass, finely sliced
- 8 kaffir lime leaves or 1 lime, finely grated zest of
- 3/4 cup halved button mushroom
- 1 (6 ounce) zucchini, quartered lengthwise, then sliced crossways
- 12 -15 shrimp dumplings, depending on number of servings (from freezer of Asian foodstores)
- 2 tablespoons peanut oil
- 1 cup boiling water
- fresh cilantro stem
Method
- Place the coconut cream, coconut milk and water into a heavy-based pan. Stir in the tom yam paste, shallots, palm sugar, ginger, chilli, lemongrass, kaffir lime leaves (or lime zest) and mushrooms. Bring gently to the boil, then reduce heat and allow to simmer for 10 minutes.
- A few minutes before the end of cooking time, add the sliced zucchini - it should be crisp-tender when the soup is served.
- Meanwhile, heat a heavy-based non-stick skillet and when hot, add the peanut oil. Add the dumplings, pleated edge up, in a single layer, crowding them into the skillet. Cook until they are lightly brown on the bottoms. Pour in the boiling water, cover tightly, and cook vigorously for 2 minutes. Reduce heat to a simmer and continue to cook for another 8-10 minutes or until most of the water has evaporated. Uncover the pan and continue cooking until all of the moisture has evaporated, the skillet is sizzling again and the dumplings are golden brown and crisp on the bottoms.
- Ladle soup into bowls and add dumplings and garnish with cilantro sprigs.
