The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, fellow foodies! If you love the zesty, spicy goodness of Tom Yum, you’re in for a real treat with this recipe. I’ve combined the irresistible soup dumplings with the bold flavors of Tom Yum, but with a twist I’m adding a creamy, dreamy touch with evaporated milk, just like in the classic Tom Yum Goong. This is the perfect comfort dish with a burst of flavor, and trust me, you’ll want to dip your dumplings into this fragrant, savory broth!
Method
Sauté the Aromatics
Begin by heating some oil in your claypot or deep pot. Once hot, add the minced garlic and chili. Sauté them for about 2-3 minutes until they release their fragrant aroma and turn slightly golden. This will infuse the oil with the rich flavors of garlic and chili, making your kitchen smell absolutely delicious!
Make the Broth
Now, it’s time to bring the magic of Tom Yum to life! Add the chicken broth to the pot, and be sure to use broth from the heads and shells of prawns if you have it this adds extra depth and umami to the dish. Add the smashed lemongrass and sliced kaffir lime leaves to the pot as well. Bring everything to a boil, then reduce the heat slightly to allow the broth to simmer. Let it cook for about 5-8 minutes. During this time, the broth will absorb the aromatic flavors of lemongrass and lime leaves, creating a fragrant and flavorful base.
Add the Spice
Once the broth is nicely infused, uncover the pot and stir in the Thai chili paste, fish sauce, sugar, and lime juice. Stir well to ensure everything is evenly mixed. Taste the broth at this stage and adjust the seasoning if needed. If you like more heat, add extra chili paste or a pinch more sugar if it’s too sour. This is where you can personalize the flavor to your taste.
Cook the Dumplings
Now, it’s time to add the frozen soup dumplings. Gently drop them into the simmering broth. Be sure not to overcrowd the pot to ensure each dumpling gets properly cooked. Reduce the heat to a low simmer and cover the pot. Let the dumplings cook for the time mentioned on the packet (usually around 15 minutes). If after the suggested cooking time the dumplings don’t look fully cooked, let them simmer a little longer, checking occasionally until they’re ready.
Finish It Off
Once the dumplings are cooked and the broth has been bubbling away for a while, it’s time to add the creamy touch! Pour in the evaporated milk and stir gently. This will turn your broth into a rich, creamy texture that balances the heat and tang of the Tom Yum base. The milk gives the broth a luscious finish, making it feel indulgent and comforting.
Top It Off
To complete the dish, garnish your Soup Dumplings in Tom Yum Inspired Sauce with fresh coriander, a few slices of lime for that extra citrusy punch, crispy onions for some texture, and a drizzle of chili oil if you prefer more spice. These toppings will not only enhance the flavor but also add a pop of color and crunch to your dish.
Necessary Tools
- Claypot (or a deep pot if you don’t have one)
- Stirring spoon
- Knife and chopping board
- Soup ladle
- Measuring spoons
Soup Dumplings In Tom Yum Inspired Sauce
Cuisine: ChineseDifficulty: EasyServings
3
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesIngredients
2 garlic cloves, minced (about 1 tsp)
1 chili, minced
½ – 1 cup chicken broth (broth from heads & shells of prawns is preferred, but regular chicken broth works too)
¼ stalk of lemongrass, smashed
1 kaffir lime leaf, sliced
½ tbsp Thai chili paste
1 tsp fish sauce
½ – 1 tsp sugar
Juice of half a lime
10 frozen soup dumplings (adjust based on the size of your pot)
Around 1 tbsp evaporated milk (adjust to taste)
Directions
- Sauté the Aromatics Heat up some oil in your claypot and pan-fry the garlic and chili until fragrant, making your kitchen smell like heaven!
- Make the Broth Add in the chicken broth, lemongrass, and kaffir lime leaves. Bring it all to a boil and let it simmer for about 5-8 minutes to let all the flavors infuse.
- Add the Spice Uncover the pot and stir in the Thai chili paste, fish sauce, sugar, and lime juice. Taste and adjust if needed.
- Cook the Dumplings Add the frozen soup dumplings into the claypot. Reduce the heat to a simmer, cover, and cook according to the instructions on the packet (about 15 minutes or longer if they’re still undercooked).
- Finish It Off Once your dumplings are cooked, pour in the evaporated milk, and give it a little stir to make the broth rich and creamy.
- Top It Off Garnish with coriander, a slice of lime, crispy onions, and a little extra chili oil if you like some more heat!
Notes
- Don’t Overcook the Dumplings Keep an eye on the soup dumplings, as overcooking them can make the filling too soft and mess with the texture.
- Adjust the Broth Consistency If the broth gets too thick, you can always add a little more chicken broth to adjust the consistency to your liking.
- Taste Before Adding Lime Depending on the tartness of your lime, you might want to adjust the amount to keep the broth’s flavor balanced.
Serving Suggestions
Serve this dish hot and enjoy with a side of steamed rice or a fresh salad to balance the spicy and creamy flavors. You can also serve it as a stand-alone appetizer or a main dish for a cozy dinner night in.
Fun Fact
Did you know that Tom Yum is considered Thailand’s national dish? It’s famous for its bold combination of sour, spicy, and fragrant flavors that get your taste buds dancing with joy!
Conclusion
This Soup Dumplings in Tom Yum Inspired Sauce is like a warm hug with a zing! The balance of spicy, sour, and creamy flavors will have you coming back for seconds. Plus, the soup dumplings in that delicious broth? Pure comfort food! Whether you’re craving something spicy or want to try a twist on the traditional dumpling, this recipe is sure to become a favorite. Enjoy, and let your taste buds have some fun!
