Niru’s Chicken Dumpling Soup

Ingredients

• Chicken, minced 250 g
• Garlic paste 1/2 tsp
• Salt to taste or 1/2 tsp
• Chicken stock 6 cups
• Ginger, chopped fine 1 tbsp
• Lemon grass, chopped and crushed 1 stalk end + a few chopped leaves
• Green garlic, chopped fine ¼ cup
• Coconut cream 1 cup
• Carrots, julienned ¼ cup
• Basil leaves whole 15
• Salt to taste or 2 tsp
• Cornflour 2 tbsp
• Soya sauce 1 tsp
• Peanuts, roasted and coarsely pounded ¼ cup for garnish
• Coriander leaves (Hara Dhania) ¼ cup for garnish for garnish

Preparation

• Mix the minced chicken, the 1 tsp salt and garlic paste and shape into small marble sized balls. Refrigerate the balls till required.

• Bring the chicken stock to a boil with the ginger, lemon grass and the garlic leaves.

• Simmer for 8-10 minutes. Strain the soup and discard the remanants.

• Bring the soup to a boil again.

• Drop the chicken balls into the boiling solution and simmer till cooked through.

• Add the coconut cream, carrots and basil, salt and cornflour (mixed in 2 tbsp water).

• Simmer for 2-3 minutes and add the soya sauce.

• Transfer the soup into soup bowls, sprinkle the peanuts over the soup, garnish with the coriander leaves and serve.