Tom Yum Soup with Chilli and Lemongrass Crab Dumplings

For a heartwarming Asian-inspired soup, try this amazing recipe, exclusive to us from the Golden Door Head Chef David Hunter.
Tom Yum Soup with Chilli and Lemongrass Crab Dumplings

Tom Yum Soup with Chilli and Lemongrass Crab Dumplings

4-6 Serves

Ingredients

3 litres water
2 corn cobs
1 onion halved
2 sticks lemon grass
2cm square galangal
2 cloves roasted garlic
10 kaffir lime leaves
1 bunch (6) coriander roots and stems
2 tbs chopped chilli
2 tsps coconut nectar
3 tbs tamari
1 tbs fish sauce
1 tbs yellow curry paste
4 sliced Shitake mushrooms
1 tsp tamarind paste

Chilli and Lemongrass Dumplings
150grms fresh crab meat
1/4 tsp chopped chilli
Zest of 1 lime finely chopped
1 coriander root finely chopped
1/4 tsp finely chopped galangal
1/2 tsp finely chopped lemongrass (tender part only)
12 Gow Gee wraps

Method

Combine water, corn, onion, lemon and tomatoes in a pot to create your base stock. Bring to the boil and then reduce the heat to a simmer.
In a blender combine lemongrass (tender inner part only, use outer layers in stock if desired), galangal, garlic, kaffir lime leaves and coriander roots. Process until it becomes a fine paste and add to your stock.
Add the remainder of the ingredients to the pot and simmer for at least 30 minutes.
Remove the corn, onion and lemon from the pot before serving and add finely sliced shitake mushrooms to garnish.
Serves 4-6 people
To create a more substantial meal simply add udon noodles to the pot for 5 minutes and serve.

Chilli and Lemongrass Dumplings
Combine all ingredients (except the Gow Gee wraps) into a large bowl and mix together well.
Separate your Gow Gee wraps and place individually on a cutting board.
Place 1 tsp of mix into a single wrap and press together edges firmly to form a parcel. Continue until all ingredients are used.
Place dumplings into the hot soup for approx. 5 minutes then serve with a garnish of coriander leaves.

Notes

For more information, visit the Golden Door website.

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