Soup with Chilli and Lemongrass Crab

Ingredients

• 3 litres of water
• 2 corn cobs
• 1 onion
• 2 sticks lemon grass
• 2cm square galangal
• 2 cloves roasted garlic
• 10 kaffir lime leaves
• 1 bunch of coriander roots and stems
• 2 tbs chilli
• 2 tsps coconut nectar
• 3 tbs tamari
• 1 tbs fish sauce
• 1 tbs yellow curry paste
• 4 sliced Shitake mushrooms
• 1 tsp tamarind paste
• Chilli and Lemongrass Dumplings
• 150grms fresh crab meat
• 1/4 tsp chopped chilli
• Zest of 1 lime finely chopped
• 1 coriander root finely chopped
• 1/4 tsp finely chopped galangal
• 1/2 tsp finely chopped lemongrass (tender part only)
• 12 Gow Gee wraps

Method

Combine water, corn, onion, lemon and tomatoes in a pot to create your base stock. Bring to the boil and then reduce the heat to a simmer.
In a blender combine lemongrass (tender inner part only, use outer layers in stock if desired), galangal, garlic, kaffir lime leaves and coriander roots. Process until it becomes a fine paste and add to your stock.
Add the remainder of the ingredients to the pot and simmer for at least 30 minutes.
Remove the corn, onion and lemon from the pot before serving and add finely sliced shitake mushrooms to garnish.
Serves 4-6 people

To create a more substantial meal simply add udon noodles to the pot for 5 minutes and serve.

Chilli and Lemongrass Dumplings
Combine all ingredients (except the Gow Gee wraps) into a large bowl and mix together well.
Separate your Gow Gee wraps and place individually on a cutting board.
Place 1 tsp of mix into a single wrap and press together edges firmly to form a parcel. Continue until all ingredients are used.
Place dumplings into the hot soup for approx. 5 minutes then serve with a garnish of coriander leaves.