Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

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

2

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 Tom Kar Soup With Shrimp Dumplings Recipe
    Lost? Site Map

    Thai Tom Kar Soup With Shrimp Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Daydream's Note:

    This delicious, spicy-yet-fragrant, Thai-style coconut milk soup is flavored with Tom Yam paste, ginger, lemon grass, lime and a hint of chilli, and served with shrimp 'pot-sticker' dumplings. Tom Yam paste is available from most supermarkets - the better the quality, the better the soup will be. I prefer to pan-fry the dumplings as directed below, but if you wish, you can steam the dumplings in an oiled double boiler or a bamboo steamer basket for 8 - 10 minutes. Note: Please do not confuse the shallots in this recipe with green onions or scallions.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the coconut cream, coconut milk and water into a heavy-based pan. Stir in the tom yam paste, shallots, palm sugar, ginger, chilli, lemongrass, kaffir lime leaves (or lime zest) and mushrooms. Bring gently to the boil, then reduce heat and allow to simmer for 10 minutes.
    2. 2
      A few minutes before the end of cooking time, add the sliced zucchini - it should be crisp-tender when the soup is served.
    3. 3
      Meanwhile, heat a heavy-based non-stick skillet and when hot, add the peanut oil. Add the dumplings, pleated edge up, in a single layer, crowding them into the skillet. Cook until they are lightly brown on the bottoms. Pour in the boiling water, cover tightly, and cook vigorously for 2 minutes. Reduce heat to a simmer and continue to cook for another 8-10 minutes or until most of the water has evaporated. Uncover the pan and continue cooking until all of the moisture has evaporated, the skillet is sizzling again and the dumplings are golden brown and crisp on the bottoms.
    4. 4
      Ladle soup into bowls and add dumplings and garnish with cilantro sprigs.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Thai Tom Kar Soup With Shrimp Dumplings

    Serving Size: 1 (517 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 953.7
     
    Calories from Fat 775
    81%
    Total Fat 86.1 g
    132%
    Saturated Fat 66.3 g
    331%
    Cholesterol 0.0 mg
    0%
    Sodium 222.9 mg
    9%
    Total Carbohydrate 45.0 g
    15%
    Dietary Fiber 10.8 g
    43%
    Sugars 28.3 g
    113%
    Protein 13.9 g
    27%

    The following items or measurements are not included:

    tom yam paste

    lemongrass

    kaffir lime leaves

    dumplings

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites