Sunday Supper, Take 2
Duo of Carrot Brown Butter Dumplings in Tom Yum Soup
Tom Yum Broth
Bring to a boil 4 cups of chicken stock, preferably home-made + 2 stalks of lemon grass pound and cut into 1-2 inch stems + 2 tbsp of coarsely chopped galangal root + 8 lime leaves + 3 cilantro stem roots + 1/4 cup of fish sauce
Bring back to a simmer and add 4 Thai bird chilies coarsely chopped + juice of 1 lime + 1 tbsp of palm sugar+ nam prik pao (thai chili paste) to taste ( about 1 tbsp)
Let it simmer for at least 45 minutes/until you can taste the flavors developing. If too salty, add more palm sugar. If not acidic enough, try adding equal parts lemon juice to your lime juice to add a more subtle acidic kick in addition to a little sweetness. If not enough, add more lime juice. Strain through a fine chinoise.
Flavors should be equal parts sweet, salty, sour, and delicious.
Filed under: Back of House, VEG | 4 Comments
Tags: brown butter, carrot, soup dumplings, thai, tom yum soup
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damn yo, when are you opening up your own restaurant
but for realz those dumplings look awesome
how were those received on sunday? they look great!!!
They turned out really well! The duo part was more for show (the boiled dumpling went with the soup a lot better…kind of hard to bite a whole fried dumpling in one attempt)
Of course, GNARDS was/is/will always be the inspiration..
give me tuscany or give me death!!!