Ingredients :
- ● Broth
- 2 box (32 oz) Beef Broth [low sodium]
- 2 tbsp Thai Kitchen Fish Sauce
- 3 tbsp Soy Sauce
- 1 4" Piece Fresh Ginger
- 1 4" Piece Diakon Radish
- 1/2 cup Thai Basil [loosely packed - + reserves for serving]
- 1/2 cup Fresh Cilantro [loosely packed - + reserves for serving]
- 1/4 cup Scallions [fine chop - + reserves for serving]
- 2 cup Mushrooms [rough chop - i use oyster mushrooms]
- 6 large Fresh Garlic [smashed whole]
- 3 Thai Red Peppers [fresh or dried - if fresh, reserve some for serving]
- 1/4 tsp Chinese 5 Spice
- 1/4 tsp White Pepper
- 1 tbs Lemon Grass [or 1/2 tbs frozen]
- ● Dumplings
- 1 Bag Frozen Beef & Mushroom Dumplings [or pork - 25 to 30 count]
- ● Side Options
- Siracha Or Siracha Chile Sauce
- Fresh Thai Basil
- Fresh Cilantro
- Fresh Chives
- Thai Red Chilies
- Fresh Lime Wedges
- Fresh Sprouts
- Fresh Thai Red Chilies
- Fresh Mint
Method :
- Here"s about all you"ll need.
- Add everything in the Broth section and bring to a good simmer. Let broth simmer for about an hour.
- After an hours simmer - pull Thai chilies, dikon radish and ginger pieces. Fine chop 2 tablespoons each ginger and diakon radish and place back in pot. Discard chilies.
- Bring broth to a heavy boil. Add your frozen dumplings. Bring back to a boil and boil dumplings for about 10 minutes. You"ll know they"re done when they float to the top.
- ● Plate immediately and serve with fresh Thai Basil, fresh Cilantro, additional chopped scallions, fresh sprouts, soy sauce, lime wedges, chopped Thai Red Chilies and fish sauce to the side. ● Also, fill your soup spoon with Siracha Sauce or Siracha Garlic Chile Sauce. Your guests can add any ingredient to their bowl as they wish. Enjoy!
0 komentar:
Posting Komentar