Thai Chicken Dumpling Soup …adulterated from Bill Granger
A taste sensation! This is something you can whip up for dinner mid week or serve for a dinner party. Watch as your fans dribble and drool over you and it.
You need …..to make 4 big chicken dumplings. This will feed 2 hungry gourmandes. Or make smaller dumplings and serve 8 models, 10 fashionista or 2 metrosexuals.
1 fresh double chicken breast or just buy 350g chicken mince
1/3 cup tinned bamboo shoots, drained, finely chopped
2 teasp grated ginger
1 long red chilli, plus extra sliced chilli to garnish
2 tabsp fresh coriander, plus extra coriander leaves for accessorizing
1 1/2 tabs fish sauce
2 tabsp cornflour
1 tabsp red curry paste
800ml chicken stock
350ml coconut milk
2 kaffir lime leaves, plus more for snazzy accessorising
3cm piece ginger
1 tabsp lime juice
Sugar, to taste
1 bunch baby bok choy
- Remove your crisp white Lanvin shirt , your Hermes cuffs, and marcJacobs heels.
- Slide into a sexy caftan and Prada red T bar flats sandals.
- You can now pour a wine.
- Find the whizzer.
- Get out the chicken and chop into 3 big chunks the size of a Chloewedge.
- Grate the 2 teasp of ginger or leave in chunks the size of 3 ctdiamond for easy whizzing.
- Roughly chop the chilli into stiletto size strips and remove the seeds if you don’t want it hot. Some do.
- Open up the can of bamboo shoots, drain and fish out about a 1/3.
- Grab the bunch of coriander and set some leaves aside for prettyaccessorising.
- Get the scissors and slice up lime leaves into stripsas thin as Kate Moss.
- Juice the limes. Watch the manicure.
- Now throw the chicken, chilli, ginger, bamboo, coriander, 2 teaspoonsof the fish sauce ( leave some for later) and corn flour into thewhizzer.
- Whizz it up but not for long. You want it to be chunky nota big fat mush like your thighs.
- Pour more wine. You need it:George Clooney took someone else to the Oscars.
- Now wet your hands and roll the mixture into small balls. Think of George.Smile and set them aside.
- Find some red curry paste in the fridge. Check the use-by date. Throwit in a large saucepan anyway.
- Cook it for 1-2 minutes or until it smells lovely.
- Now pour in the chicken stock, the naughty, fattening, deliciouscoconut milk, the kaffir lime leaves and the other bit of ginger andbring it all to a boil.
- Turn down the heat.
- Toss in the cute littledumplings and simmer for about 5 minutes or until they look cooked.
- Before serving drizzle in the remaining fish sauce, lime juice and somesugar if you want to.
- Add the bok choy just before you serve it or it will wilt as quicklyas George does on a bad night.
- Now grab some chic white serving bowlsand serve it toute suite accessorised with the dash of Prada greencoriander leaves, the strips of extra kaffir lime and divine Valentinored chilli.
- It looks as fabulous as the front row. Tastes just as good.
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love your recipes and descriptions nice to have a new flavour to cooking without all the boring one teaspoon of this and one teaspoon of that about to try your thai chicken dumpling soup thanks