Thai Coconut Soup With Lemon Grass And Sugarcane Chicken Dumplings Recipe

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Wolfgang Puck on Food Network

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Ingredients

1/4 cup carrots, cut into julienne

1 ounce glass noodles, soaked in water until softened

1 Thai bird chile

Salt and pepper

1 cup coconut milk

6 Kaffir lime leaves

1/2 teaspoon minced ginger

Sugarcane Chicken Dumplings, recipe follows

1/2 teaspoon fish sauce

4 ounces ground lean chicken

1/4 cup leeks, cut into julienne

2 teaspoons potato starch

1 tablespoon chili paste

Lime juice, to taste

8 (4-inch) sugarcane sticks

2 cups Soup Base, recipe follows

4 Kaffir lime leaves, cut in a thin chiffonade

10 fresh Thai basil leaves

Pinch freshly ground black pepper

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

2 1/2 cups lobster stock

1/2 teaspoon minced garlic

1 lemon grass, cut into 2 inch sticks

About 1 tablespoon palm sugar, to taste

1 teaspoon mushroom soy sauce

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