National Soup Day

Nam Prik Pao Salmon Soup Dumplings

Recipe: Jean Heimann

Ingredients

Soup Dumpling Broth

  • 1 Cup Low Sodium Chicken Broth
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Lime Juice
  • 2 Tbsp Coconut Broth
  • 1 Tbsp LifeSpice Nam Prik Pao Seasoning
  • 1 tsp Tom Yum Paste
  • 2 tsp Brown Sugar
  • 1/4 tsp Salt
  • 1 Packet Gelatin

meatballs

  • 3 Tbsp Pork Belly, diced and partially frozen
  • 1/4 lbs Salmon, diced and partially frozen
  • 1/4 lbs Shrimp, diced and partially frozen
  • 1/4 Cup LifeSpice Nam Prik Pao Seasoning
  • Previously made Jellied Soup Dumpling Broth

Forming Dumplings

  • Packet of Round Dumpling Wrappers
  • Wooden Skewer
  • Small dish of water
  • 25 2-inch parchment paper squares, oiled

Method

Soup Dumpling broth

  1. In a medium saucepan, mix together all ingredients except for the gelatin. Bring the seasoned broth to a simmer.
  2. Whisk the gelatin into the broth and let simmer for 2 minutes.
  3. Pour broth into a shallow pan and refrigerate until the broth has jellied.

Meatballs

  1. In a food processor, blend together proteins, Nam Prik Pao seasoning, and cold jellied soup broth until a paste is formed. Immediately form walnut sized meatballs and freeze. 

forming dumplings

  1. Take a dumpling wrapper and brush the inside with water.
  2. Place a frozen or semi-frozen meatball on the wrapper.
  3. Stick the wooden skewer into the top ¼ inch of the dumpling. Fold the dumpling wrapper around the skewer, rotating the dumpling to create a swirl of folds around the dowel. Remove the dowel, leave the opening as a little steam hole. Continue with the rest of the meatballs. 
  4. Keep finished meatballs in a very cold to semi-frozen state. Keep in the freezer once completed. 
  5. Set up a steamer, wooden or electric. When at full steam, add the dumplings and steam 6 minutes if cold, or 8 minutes if frozen.

Nam Prik Pao Glazed Salmon Ramen

Recipe: Jean Heimann

Ingredients

  • 1 lbs of Salmon cut into 4 pieces
  • ¼ Cup LifeSpice Nam Prik Pao Seasoning
  • ¼ Cup Brown Sugar
  • ½ Cup Water
  • 4 Packets of Ramen

Method

  1. In the Instapot, add brown sugar, water, Nam Prik Pao Seasoning, and stir together until combined.
  2. Using the sauté function, heat the sauce until it begins to bubble and cooks into a syrup sauce.
  3. Turn off sauté function and add the salmon, skin side up. Spoon sauce over the fish. Close the lid and cook under high pressure for 2 minutes. Allow to vent naturally for 5 minutes. Then manually release the rest of the pressure.
  4. While the Salmon is cooking, boil the ramen per package instructions.
  5. Serve in a deep bowl, adding broth and noodles, and top with the glazed salmon. Garnish with thinly sliced green onion, cilantro, and soft boiled eggs.