A clear broth soup with seafood dumplings, using lemongrass grown in the Retreat's gardens. Try prawns or shrimp if you don't have crab available.
Ingredients
Tom Yum Soup
12cupswater
2wholecorn cobs
1halfyellow or white onion
1halflemon
4largetomatoes- quartered
2stalkslemongrass- tender inner part only, roughly chopped (use outer layers in stock if desired) -- reserve a bit of the chopped stalk for the dumplings, below
1chunkgalangal or ginger root- about 2 inches - roughly chopped
2clovesroasted garlic
10kaffir lime leaves- shredded
6cilantro roots and stems- roughly chopped
1tablespoonThai or Vietnamese fish sauce
2tablespoonsred chilli- chopped
2teaspoonscoconut nectar
3tablespoonstamari
1tablespoonyellow curry paste
1teaspoontamarind paste
TOPPINGS
4wholeshiitake mushrooms- sliced
1handfulcilantro leaves- torn, to garnish
DUMPLINGS
5ouncescrab meat- fresh, or, raw prawns or shrimp, finely chopped
¼teaspoon red chili- chopped
1wholelime- zested (reserve juice for another use)
1handfulcilantro stems and leaves- finely chopped
½teaspoon lemongrass stalks- finely chopped from the white stalks, only
¼teaspoongalangal or ginger root- finely chopped
12rice paper or dumpling wrappers- square or round
Instructions
To create your base stock, place the water, corn, onion, lemon, tomatoes in a stockpot or large saucepan. Bring to the boil, then reduce the heat and simmer, covered for 40 minutes.
In a blender, combine lemongrass, galangal, garlic, kaffir lime leaves and coriander roots. Add to stock.
Add the remaining soup ingredients to the stockpot and simmer for at least 20 minutes, covered.
While soup is simmering, place all dumpling ingredients (except rice paper wrappers) in a large bowl and combine well.
Lay the wrappers on a cutting board or clean surface and place 1 teaspoon of the mix onto the centre of each wrapper. If using square wrappers fold over to form a triangle, then press edges firmly together to form a parcel. If using round wrappers, fold over to form a semi-circle, then press edges firmly together to form a parcel. Continue until all ingredients are used.
Place dumplings into the hot soup for approximately 5 minutes.
To serve, remove the corn, onion and lemon from the pot and add finely sliced shiitake mushrooms. Garnish with coriander leaves.
Spa Index Kitchen Notes
1 Serving is a bowl (about 1.5 cups) with two (2) dumplings
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