Thai Coconut Soup with Lemon Grass and Sugarcane Chicken Dumplings Recipe | Food Network

Ingredients

• 2 cups Soup Base, recipe follows
• 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, recipe follows
• 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
• 2 1/2 cups lobster stock
• 1 tablespoon chili paste
• 1 lemon grass, cut into 2 inch sticks
• 10 fresh Thai basil leaves
• 1 Thai bird 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