Thai Coconut Chicken and Dumplings
A warming play on a classic chicken and dumplings that infuses just the right amount of Thai flavors into the dish.
- 1 Small Chicken
- 5 Large Carrots
- 10 Stalks Lemongrass
- 2 large Onions
- 2 Heads Garlic
- 1 Tablespoon Peppercorns
- 1 Teaspoon Cumin
- 1 Teaspoon Coriander
- 1 Carrot
- 1 Small Onion
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 5 Cups Chicken Stock from above
- 1 can coconut milk
- 1 Large Fresh Bamboo Shoot
- 1 Handful Snap Peas
- 1 Handful Enoki Mushrooms
- 1 Teaspoon Grated Ginger
- Chopped Chiles
- Chopped Scallions
- Sriracha
- 1 Bunch Watercress
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1.5 Cups Cream
Make the stock first by covering all the ingredients with water and salt and simmer away for about 4 hours. Take the chicken out when it is fully cooked and remove all the meat and put the bones back into the pot for the remainder of the cook time. If your stock isn't flavorful enough when you are done, reduce it to intensify the flavors.
Set the stock aside and get ready to make the soup. Saute the onion and carrot in a little oil, then add the butter. Mix in the flour and stir well to prevent lumps. Cook about 3-5 minutes stirring the whole time and then add the stock and coconut. Whisk to combine everything well and break up the flour. bring to a simmer. Add in the rest of the chopped ingredients and the ginger.
Mix together the dumpling ingredients and place spoonfuls of the dough on to the top of the simmering soup. Cover and simmer for 15 minutes.