Red Curry and Coconut Soup

Contributed by: Kristen White

For the chicken dumpling
10 oz boned and skinned raw chicken meat
1 egg white
1 tablespoon of fish sauce
1/8 teaspoon of sesame oil
1 tablespoon of minced root ginger
1 tablespoon of chopped coriander stalks
½ teaspoon plain salt

For the red curry coconut soup
1 tablespoon cooking oil
1 small white onion sliced
1 tablespoon minced ginger
1 handful of mung bean sprouts
1 flat teaspoon red curry paste
1 pint of chicken stock
7 fl oz white wine
14 oz tin coconut cream
1 small tin of whole button mushrooms
1 tablespoon of sweet chilli sauce
1 tablespoon sesame oil
1 teaspoon white sugar
1 teaspoon plain salt
Coriander or basil leaves
Sesame oil for garnish

For the chicken dumpling
Blend the above ingredients in a blender until very smooth.
Transfer to a container, cover and refrigerate until required.

For the red curry coconut soup
Heat the cooking oil in a large heavy based pot very gently 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 chilli 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.