Description
Inspired by the classic Thai Tom Yum Soup, this dish consists of soup dumplings cooked in bold, spicy, and tangy flavors. It’s packed with fresh ingredients like lemongrass, Thai chili pepper, and kaffir lime leaves, making it my go-to comfort food with tons of flavor!
Ingredients
Scale
- 8–10 frozen soup dumplings
- 1 1/2 cup chicken stock
- 1 stalk lemon grass (use only the bottom half)
- 4 slices galangal
- 3–4 Thai Chili
- 3 Kaffir lime leaves
- 1 tbsp Thai chili paste
- 1 tsp fish sauce
- 1/2 lime
- Cilantro (for garnish)
Instructions
- Prep the Aromatics: Smashing the lemon grass stalk with the side of a knife to release the aroma, and then cut into 1-2 inch pieces. Slice galangal into thin slices, and smash the Thai Chili peppers until broken.
- In a pot, add chicken stock, lemon grass, galangal, Thai Chili, and Kaffir lime leaves. Bring the broth to a boil, then lower the heat to a simmer. Let it simmer for about 10-15 minutes, allowing the flavors to infuse. Then stir in Thai chili paste and fish sauce. Continue simmering until the paste dissolves.
- Add 8-10 frozen soup dumplings to the sauce. The number of dumplings depend on the size of your pot. Make sure to leave some space in between the dumplings. Cover the pot with a lid. Cook for about 12 minutes, or until the frozen dumplings are cooked through. Remove the lid and turn off the heat.
- Squeeze some lime juice into the broth, and garnish with cilantro. Serve hot and enjoy!
Notes
*Lemongrass, galangal, and kaffir lime leaves are traditionally left in the soup for garnish and flavor. They are not meant to be eaten. Once the sauce is done cooking, you can choose to take them out.