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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, First Courses, Season 4
Tom Ka Soup Dumplings with Organic Chicken
Source: Lisa Fernandes, Top Chef Season 4
rate this recipe:
Tom Ka Soup Dumplings with Organic Chicken, Golden Threads, Toasted Chilies and Cilantro
Prep Time: one hour and 30 minutes
Serves: more than 8
Directions:
Organic Chicken:
Grind the white and dark meat of the organic chickens. Mix with galanga powder and lemongrass powder. Add salt and pepper.
Tom Ka Soup:
Combine all ingredients except coconut milk in a pot. Boil then reduce heat to medium. Add coconut milk; simmer for 5 minutes, taste and adjust with fish sauce or coconut milk.
Dumplings:
Take 2 cups of the tom ka and put it in a pot with agar agar. Bring to a boil and then simmer while whisking. Place in a hotel pan to cool and thicken. Once totally firm and cooled, dice into small pieces and mix with the chicken mixture. Spoon two teaspoons into the center of a wonton wrapper. Using your finger, wet the rim of the wrapper all the way around. Slowly begin to pinch the sides of the wrapper to form a small pouch. Steam the dumplings for 6-8 minutes or until the chicken is cooked and the soup has melted. Carefully remove the dumplings from the steamer.
Golden Threads:
Mix eggs in a bowl. Bring the simple syrup to a boil and then drizzle the yolks into the pot back and forth to form a net; cook for about 30 seconds. Remove from syrup and sprinkle with toasted chilis. Lay on top of cooked soup dumpling.
Serve with scallions, cilantro and crispy shallots.
Ingredients:
Organic Chicken:
2 organic chickens
Galanga powder to taste
Lemongrass powder to taste
Salt and pepper to taste
Tom Ka Soup:
2 stalks lemongrass, smashed
6 kaffir lime leaves
1 pack dried galangal
1/2 cup fish sauce
2 cups chicken stock
1/2 cup lime juice
1/2 cup simple syrup
2 to 3 cans coconut milk
Dumplings:
2T agar agar
Wonton wrappers
Golden Threads:
2 egg yolks
1 qt simple syrup
Toasted chili flakes to taste
Comments
VIRG wrote:
Darn it! From what everyone on the show was saying, this was the favorite dish of the night. It actually looked and sounded like something I would really enjoy. I just read the recipe. I don't even know what half that stuff is, let alone know where to get it. Darn! Virg
posted on June 11, 2008 at 8:26 PM
marie wrote:
Can you please explain what is a simple syrup?
posted on June 12, 2008 at 7:14 PM
Judit Bilinszky wrote:
1 part sugar and 1 part water
Bring water to boil - disolve sugar into boiling water - Once sugar is dissolved completely, remove the pan from the heat - allow to cool completely and bottle
posted on June 16, 2008 at 2:37 PM
Melanie wrote:
Simple syrup is a mixture of equal parts sugar to water, brought to a boil, then cooled.
posted on June 16, 2008 at 2:51 PM
Judit Bilinszky wrote:
agar agar is a vegetarian gelatin - you can use unflavored Jello
galanga is a root that looks a lot like ginger
kafir lime leaves and lemongrass are asian produce products
all can be purchased at Asian supermarkets or on-line at Asian import stores
posted on June 16, 2008 at 2:51 PM
Judit1B wrote:
Soup sounded fantastic. Thai coconut/ginger soup has been one of my favorites and this one sounds like it adds a few layers of flavor to that soup. I'm salivating just thinking about making it. I found 2-3 placed on-line for the supplies. This way there is no mistaking the product. Can't wait to see if anyone tries it before I do.
posted on June 16, 2008 at 2:57 PM
Sarah wrote:
Well, no wonder it was a tasty soup -- coconut milk and simple syrup? I know the flavor combinations must be divine, too, but it almost seems like cheating ... ;)
posted on June 17, 2008 at 9:51 AM
Simon Wright wrote:
How much is one "pack" of dried galangal? And are American cans of coconut milk 400ml? I've tried the recipe based on some assumptions of quantity, and it's quite nice. My favourite authentic Thai restaurant here in Sydney does a superlative Tom Kah Gai -- better than what I made -- I'll have to compare them directly next time I make it.
posted on June 18, 2008 at 1:50 AM
Sarah wrote:
i dont see a thumbprint on this recipe. its a standard no more innovative than serving spaghetti and meatballs or chicken noodle soup.
posted on July 5, 2008 at 10:36 AM
tib wrote:
were the heck do get this stuff insted of at asia
posted on July 5, 2008 at 1:16 PM
Sam wrote:
It says in the recipe to grind the chicken. Does it mean to grind uncooked chicken or cooked? Pls define.
Thanks
posted on July 16, 2008 at 9:00 PM
Mike wrote:
Galangal, huh... Considering that Galangal is sold in a plethora of different package sizes... this one isn't all that helpful.
Hey Lisa! Help us out here! How much is your "package" in grams or ounces? Galangal is like an aphrodisiac - I put too much of this stuff in and I'll never finish the bowl of soup! Okay, maybe that's not a bad thing...
For those of you that can't find it locally, you can always try online: Import Foods
posted on August 1, 2008 at 9:05 AM
nina addison wrote:
excellent.
i have all of the ingredients, some i even grow on my yard.
gonna make the dish sometime soon.
cant wait!
posted on August 23, 2008 at 7:13 AM
jennylee wrote:
This is a really simple soup that my mother used to make for me all of the time (she's Thai). These ingredients are not difficult to find at all in an Asian grocery. I usually use fresh lemon grass that I mince or puree (easyto find in any grocery store). If you don't have agar agar at hand you might try mixing the galangal, lemongrass and a very little amount of the coconut milk into the chicken mixture directly. Gelatin does not set as firm as Agar Agar, and might leave you with a runny mess.
Don't use regular lime leaves!!!! you'd be better off trying to use lemon zest, though they do not taste the same, it's better than trying to use regular lime leaves.
The chicken is ground before it's cooked to make it the consistency of uncooked hamburger meat.
posted on September 10, 2008 at 11:21 AM
Kristen wrote:
I've made this twice now... If you want an easier recipe, you can combine shredded cooked chicken with the soup after adding the coconut milk. Last time, I even threw a finely chopped onion in and it tasted amazing. This tastes really good with noodles as well.
posted on September 14, 2008 at 4:31 PM