Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth Recipe
    Lost? Site Map

    Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth

    Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth. Photo by AprincessMOM :O)

    1/1 Photo of Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    AprincessMOM :O)'s Note:

    I took a cooking class at a local Gourmet Market. This was absolutely scrumptious! I don't even care for Salmon and loved this soup. You will need to go to an Asian market for some of the ingredients. A bit of work but, fun and well worth it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email



    Units: US | Metric

    for the dumplings

    for the broth


    1. 1
      To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. Add the coconut cream mixture;process until it is a smooth paste. Fold in the lime leaves.
    2. 2
      To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. Set the dumplings on a baking sheet lined with wax paper; cover with a towel. Repeat with the remaining filling and wrapppers. (may freeze them at this point).
    3. 3
      To Make the Broth: Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jBring to a boil, reduce to a simmer for 15- 20 minutes. Do not continue simmering or the lemongrass will loose its taste. Strain the broth into the soup pot. Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. When ready to serve, stir in the lime juice.
    4. 4
      To Cook the Dumplings and Serve: In a large pot, bring 2 quarts of water to a rolling boil. Drop the fresh or frozen dumplings into the boiling water. When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top. Transfer 6 dumplings to each to a soup bowl (flat bowl is best). Ladle about 1 cup of hot brothe into each bowl. Garnish with red chilies, cilantro, and crispy shallot flakes.

    Ratings & Reviews:


    Nutritional Facts for Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth

    Serving Size: 1 (474 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 692.1
    Calories from Fat 328
    Total Fat 36.5 g
    Saturated Fat 29.4 g
    Cholesterol 38.1 mg
    Sodium 1656.8 mg
    Total Carbohydrate 68.1 g
    Dietary Fiber 6.8 g
    Sugars 15.1 g
    Protein 27.6 g

    The following items or measurements are not included:

    thai chili paste


    kaffir lime leaves


    fresh lemongrass

    kaffir lime leaves

    Ideas from


    Over 475,000 Recipes Network of Sites