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    You are in: Home / Recipes / Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth Recipe
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    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    for the dumplings

    for the broth

    Directions:

    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:

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    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
    47%
    Total Fat 36.5 g
    56%
    Saturated Fat 29.4 g
    147%
    Cholesterol 38.1 mg
    12%
    Sodium 1656.8 mg
    69%
    Total Carbohydrate 68.1 g
    22%
    Dietary Fiber 6.8 g
    27%
    Sugars 15.1 g
    60%
    Protein 27.6 g
    55%

    The following items or measurements are not included:

    thai chili paste

    lemongrass

    kaffir lime leaves

    galangal

    fresh lemongrass

    kaffir lime leaves

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