Spicy Soup with Dumplings

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.

Wayne's Spicy Soup with dumplings

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).


Author: Salt and Pepper

I love to eat good food, I love to cook good food. I believe that each ingredient should be treated with the highest respect it can be paid, good preparation. Eating good food is relishing dishes that which someone else, be it a Michelin Star Chef or a home cook, has prepared with skill and respect, and that it is well seasoned and thoughtfully presented. Cooking good food is taking my time, putting in the effort, to do the same. I prefer to be known as a "Foodie Wannabe". The term Foodie is too serious. You see, as "Foodie Wannabe" I can make mistakes and I do not have to know if the sauce is one of the five "mother" sauces¹ or a "little sauce". I do not have to define a gastrique² on the spot, spew culinary terms, or know the recipe for egg pasta³ off by heart. I can express my love for, and opinion of food unfiltered. Make no mistake, I am still open to critique, dare, and roasting, but eating and cooking are passions, not my job. As travelers, once my wife and I, have picked a destination, the immediate next step is to search for places to eat. Yes, the trip is planned around the dining. We are known to have picked destinations because of their restaurants, and come to think of it, that is mostly what has been the case. Authentic cuisine is what we are after, local dishes prepared by locals, ranging from street food to high-end dining. The dining experience is heightened if we are joined by family and friends who are fellow food lovers. My motto is BYH: Broaden Your Horizons™, and doing it all with passion.

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