Page 542 - YC Cooking School

1 tsp (5ml) fresh ginger, grated
1 clove garlic, chopped

1 ½ litres good-quality chicken or vegetable stock OR use 1 litre stock and 1 x 410 ml can
coconut milk
100g egg noodles
100g sugar snap peas, halved lengthways
½ red pepper, deseeded and sliced thinly
100g baby spinach, washed
Juice of 1 lime, to taste
1 Tbsp (15ml) fish sauce, to taste
Handful fresh coriander or Thai basil, to serve

Tools

Chef’s knife
Chopping board

Food processor
Kitchen spoons
Casserole pot
Utility knife
Ladle

What to do:

For the dumplings

1. Season the chicken thighs with salt and Chinese five-spice and add to a food
processor, together with the spring onion, ginger, chilli, coriander and lime juice.
2. Add the fish sauce, egg and blend. Note: Take care not to over process as you still
want a fairly chunky mixture.
3. Shape into golf ball-sized dumplings, place onto a plate and refrigerate for about 30
minutes to firm up.

For the Thai broth

1. Heat the oil in a large pot over medium heat and fry the curry paste for about 2
minutes or until fragrant.
2. Add the ginger and garlic, and fry for another minute before pouring in the stock and
bringing to a simmer.
3. Reduce the heat to medium-low and poach the chicken dumplings for about 6-8
minutes, or until just cooked through.
4. Add the egg noodles and allow to cook gently.

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