Thai Coconut Soup With Lemon Grass And Sugarcane Chicken Dumplings

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Wolfgang Puck


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2 1/2 cups lobster stock

1 tablespoon chili paste

1 lemon grass, cut into 2 inch sticks

10 fresh Thai basil leaves

1 fresh small Thai chile

4 ounces ground lean chicken

1/2 teaspoon minced garlic

1/2 teaspoon minced ginger

1 teaspoon mushroom soy sauce

1/2 teaspoon fish sauce

2 teaspoons potato starch

Pinch freshly ground black pepper

8 (4-inch) sugarcane sticks

2 cups Soup Base, see recipe

1 cup coconut milk

6 Kaffir lime leaves

Salt and pepper

Lime juice, to taste

About 1 tablespoon palm sugar, to taste

Sugarcane Chicken Dumplings, see recipe

1 ounce glass noodles, soaked in water until softened

1/4 cup carrots, cut into julienne

1/4 cup leeks, cut into julienne

4 Thai chiles, stems removed, split in half lengthwise, seeded

4 Kaffir lime leaves, cut in a thin chiffonade

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