White tom yam crabmeat-shrimp dumpling soup

Serves 4
Cook time 30 minutes
Prep time 10 minutes

crabmeat–pork dumpling mix
100g pork loin, cut into 5mm strips, lightly scored
1 tbsp Lee Kum Kee soya sauce
pinch salt and pepper, to taste
1 tsp corn flour
250g cuttlefish paste
2 egg yolks
150g crabmeat, with liquid squeezed out
100g fresh shrimp meat, coarsely chopped

soup base
6 cups chicken stock
4 cups water
2 chilli padi, whole
50g shallots, sliced
1 sprig coriander root, smashed
40g galangal (blue ginger), smashed
3 lemongrass stalks, inner parts only, crushed
3 tbsp Thai fish sauce
10g sweet basil, sliced
1 cup straw mushrooms
pinch sugar and pepper, to taste
½ cup freshly squeezed lime juice

garnish
2 cups coconut milk
noodles or rice, to be served with dumplings

• To make the dumplings, marinate the pork strips with soya sauce, salt, pepper and corn flour for 2 hours.
• In a separate bowl, mix the cuttlefish paste, egg yolks, crabmeat, shrimp meat and lightly season with salt and pepper.
• To form the dumplings, wrap each pork strip with cuttlefish and crabmeat paste, shaping it into meatballs. In a large pot, bring water to a boil and blanch the crabmeat dumplings. Once they float to the surface, set aside.
• To make the soup base, bring the chicken stock and water to a boil in a large pot.
• Add the rest of the soup base ingredients and bring to a boil, then simmer for 15 minutes.
• Add in dumplings at the very end for 2 minutes and turn off the heat. Stir in coconut milk to taste.
• Serve with noodles or rice.

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