Potato Soup with Curried Pork Dumplings
Ingredients
Soup
- 1 tablespoon olive oil
- 1 1/2 medium carrots, peeled and diced
- 1 small to medium onion, diced
- 1 leek, cleaned and diced
- 3 cloves garlic, minced
- 1 1/2 lbs. Washington Russet potatoes, peeled and quartered
- 1 medium sweet potato, peeled and quartered
- 1 1/2 quarts chicken stock
- 1/3 cup coconut milk
- 2 tablespoons chopped cilantro
- 1 tablespoon brown sugar
- 1 1/2 teaspoons red curry paste
- 1 teaspoon fish sauce or salt to taste
Dumplings:
- 1 1/2 lbs. ground pork shoulder
- 1 egg
- 3 kaffir lime leaves
- 1 tablespoon red curry paste
- oil for frying
Garnish:
- 1 green onion, julienned
- 1 leek, cleaned, cut in 1/4 inch slices
- oil for frying
- 6 eggs, cooked sunny-side up
Directions
Soup:
In large saucepot over medium high heat, heat oil. Add carrot, onion, leek and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Add potatoes and chicken stock and simmer until potatoes are tender, about 15 minutes. Add coconut milk, cilantro, brown sugar, red curry paste and fish sauce and simmer 5 minutes. Puree with immersion blender or in batches in large blender until smooth.
Dumplings
While potatoes are cooking, in mixer or food processor blend pork, egg, lime leaves and curry paste to a smooth paste. Form 18 dumplings. Fry in fryer or oil in skillet until golden brown.
Garnish
In ice water, soak green onion julienne for 15 minutes or until curly. Set aside. Fry leek slices until crisp. Set aside.
To serve, fry eggs sunny-side up. Spoon soup, about 2 cups per portion, into heated serving bowls. Top each bowl with a sunny-side up egg, 3 pork dumplings, the fried leek slices and julienned onions.
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