This soup recipe is the result of Spicy Thai Soup meets Chinese Dumpling Soup. I have tweaked it countless times and I probably will continue to do so, but for now it is ready to be published as a “finished” unfinished-painting.
What I do know, is that it warms both body and soul.
MEAL: Dinner or Lunch COURSE: Main
PREP TIME: 30 mins
COOK TIME: 60 mins
TOTAL TIME: 90 mins
1 cup of onion, medium diced
1/2 cup of celery, medium diced
1 cup of carrots, Julienne cut strips
2 tbsp. fresh ginger, finely chopped
2 tbsp. fresh garlic, finely chopped
2-3 tbsp. fresh jalapeño chilies include half of the seeds, finely chopped (2tbsp. = moderately spicy)
1 stalk of lemongrass, crushed
1 cup of cilantro, stems included, roughly chopped
1 lime, the juice, and zest
4 cups fresh tomatoes, peeled and medium diced
1 can 796 ml whole tomatoes, medium diced
1 tbsp. brown sugar
3 tbsp. canola oil
4 tbsp. Thai fish sauce
2 tbsp. soy sauce
12 cups /3 L chicken stock
36 wonton dumplings: I used ready made wontons. Please feel free to make your own, but this doubles prep time.
-In a large pot (I used a Dutch Oven #28 /6.7 L) heat the oil, and sauté the onions for 2 min or until translucent, then add the celery and carrots.
-Reduce heat to medium, cover, and cook until carrots are soft, for about 5 minutes.
-Season with salt and pepper.
-Add the garlic, ginger, and chilies. Cook for uncovered for 3 minutes, still on medium.
-Add all of the tomatoes. Cook for 5 minutes.
-Now add the Chicken stock, fish sauce and soy sauce and bring to a boil. When it boils, reduce the heat, cover, and simmer for 30 minutes.
-Add the wontons, simmer till they pop up to the surface.
-Taste for seasoning, add salt and pepper to taste.
-Turn off the heat, add the chopped cilantro, let the soup stand for 5 minutes and serve.
(This soup is intended as a single course meal, but a green papaya salad as a starter or side would make for an ample meal).