It’s cold and rainy this “spring” day in northern Vermont so I needed a little warmth and bounce put in my step. I have to go shopping so my pantry and fridge is looking a little lean and I certainly didn’t want to venture out of the house so I had to utilize what I had on hand. Anyone who knows me knows I keep a pretty well stocked Asian pantry so it was a no brainer to make an Asian inspired soup, Thai to be exact. This soup came together pretty quick and was exactly what I had in mind. It was perfect for this dreary day and would be perfect for the dead of winter to warm the soul and great if feeling under the weather. I added spicy shrimp dumplings to make it absolutely divine!
1 T. coconut oil
1/2 onion diced
1 carrot sliced
1 Thai bird chili
2 kifir lime leaves or a few peels of a fresh lime
1 clove garlic
A few coins of ginger (for flavor)
A few torn leaves Thai or regular basil
2 cups stock
1/2 can coconut milk + 1/2 can water
a few dashes fish sauce
Saute the onion, ginger, carrots, garlic and Thai chili in the oil until fragrant and translucent. Add the stock, fish sauce, and lime leaves and steep until the veggies are tender. Add the rest of the ingredients and enjoy! Serve with extra fish sauce on the side. You can make this with any veggies you like. I just used what I had on hand but I would definitely make this again with maybe some shiitake mushrooms and maybe a little red bell pepper and green onions.
1/2 lb raw shrimp (can use cooked just adjust cooking time)
1 tsp. minced ginger (to taste)
1-2 Thai bird chilies minced, depending on taste
2 tsp. finely chopped Thai basil
A few dashes of fish sauce
Mix all but the wrappers together till it forms a paste like texture. Fill the wrappers with a small amount of mixture, do not over fill. You can fold them however you like; easiest is a simple triangle or “hats” which is just a triangle with 2 ends sealed together. Remember to make sure you get all the air out. A good trick to sealing them tight is a combination of corn starch and water to moisten the edges. It forms a good tight seal. If I had it on hand I would have added green onions but I didn’t miss them at all!
You can steam these, fry them, cook like a pot sticker or like I did, boil gently in soup for a few minutes. I would say for raw shrimp cook about 3-4 minutes, cooked 1-2. Trust me they are light, delicate, a tad spicy and totally delicious!