This recipe is from New Zealand Chef Genevieve McGough.
You can learn more about Chef Genevieve here.
Genevieve McGough is a chef from Auckland New Zealand. I met Genevieve online and have been helping with some marketing ideas for her recipe web site.
She has 15 years experience in professional cookery and is a self taught photographer who photographs as well as food styles every dish on her web site, Genevieve’s Cuisine.
Red Curry and Coconut Soup with Chicken Dumplings
Servings: 4 persons
Ingredients
For the Chicken Dumplings
- 10 ounces chicken thighs boned and skinned
- 1 egg white
- 1 tablespoon fish sauce
- ⅛ teaspoon sesame oil
- 1 tablespoon ginger minced
- 1 tablespoon coriander stalks chopped
- ½ teaspoon salt
For the Red Curry Coconut Soup
- 1 tablespoon cooking oil
- 1 small white onion sliced
- 1 tablespoon ginger minced
- 1 handful mung bean sprouts
- 1 teaspoon red curry paste
- 16 ounces chicken stock
- 7 ounces white wine
- 14 ounces coconut cream
- ½ pound button mushrooms
- 1 tablespoon sweet chili sauce
- 1 tablespoon sesame oil
- 1 teaspoon white sugar
- 1 teaspoon salt
- basil leaves for garnish
- Sesame oil for garnish
Instructions
Prep Work
- Don't let the amount of ingredients put you off making this dish, most of the ingredients are in the cupboards of keen foodies anyway and the whole dish can be prepared in 25 minutes.
For the Chicken Dumplings
- Blend the dumpling ingredients in a blender until very smooth. Transfer to a container, cover and refrigerate until required.
To Make the Soup & Cook the Dumplings
- Heat the cooking oil in a large heavy based pot then add onions, ginger, bean sprouts and red curry paste.
- Sweat the vegetables in the oil for around 5 minutes on a very low heat then add the stock, white wine and coconut cream. Stir to incorporate the red curry paste then bring to the boil.
- Turn down the heat and allow to simmer for 5 minutes.
- Add the button mushrooms, sweet chili sauce, sesame oil, sugar and salt.
- When the soup has returned to a simmer using moist fingers roll the dumpling mix into teaspoon sized balls and drop into the soup.
- Make sure you are careful not to splash yourself; you can use a spoon to drop in the dumplings.
- Simmer the soup for 10 more minutes so that the dumplings are cooked through then serve piping hot with chopped fresh coriander or basil and a splash of sesame oil.
The recipe for the Red Curry and Coconut Soup with Ginger Chicken and coriander Dumplings does NOT include the recipe for the dumplings. HELP.
Hi Bonnie, this is one of the earliest recipes on my website when I met Genevieve online. The dumplings part of the recipe was not brought over when I converted the site to WordPress but I found it in my backups. Looking at what she calls dumplings is different from what I think of traditional dumplings. I’m going to have to recreate this recipe to see how it turns out. If you follow her recipe for chicken dumplings, please let me know your results and we can compare. Thanks for bringing this to my attention.