Thai Coconut Soup With Sugarcane Chicken Dumplings

Directions

1. Make the soup base. In a saucepan, combine the lobster stock, chili paste, lemon grass, Thai basil leaves and small Thai chile and bring to a boil. Reduce till only 2 c. remain. Set aside.
2. Make the dumplings. In a mixing bowl, combine the grnd chicken, garlic, ginger, soy sauce, fish sauce, potato starch and black pepper. Mix till well blended. Divide into 8 portions. Wrap each portion around the end of each sugarcane stick. Reserve.
3. Make the soup. To the soup base, add in the coconut lowfat milk and lime leaves. Bring to a boil, then lower to a simmer. Taste and adjust seasoning with salt, pepper, lime juice and sugar. Add in the dumplings and simmer till done, about 3 min.
4. Divide the softened glass noodles on four soup bowls. Place two dumplings crisscross on top of the noodles, leaning to the side of the bowl. Divide the soup onto the four bowls. Garnish each bowl with julienne of carrots, leeks, Thai chiles and lime leaf. Serve immediately.
5. This recipe yields 4 servings.
6. Comments: There's an incredible combination of flavors in this soup, and it's one of my all time favorites. It's a mix of spicy, sweet, sour, and cold. Like all good things it takes time. So, take it easy when preparing all the ingredients, so when it's time to cook you'll be in total control - and most importantly you'll have fun.
7. Wine Recommendation: Do not be frightened of experimenting with wines to accompany a strong Asian-flavored dish like this. Try a good Californian Chardonnay to start with. Or possibly, if you're feeling brave, try cooling a young red like a Syrah or possibly one of Niebaum-Coppola's light and fruity Italian varietals. Of course, you can always do what the Thais do - take the cap off a cool bottle of Singha beer!
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