Crabmeat Dumplings in White Tom Yam Soup

Add 6 cups of chicken stock to 4 cups of water in a pot and boil on a Bosch stove. Once boiled, add in soup base ingredients and simmer for 15 minutes.

Mix dumpling ingredients well with a spoon and fit the mix between two spoons to give the dumplings their shape.

Blanch the dumplings in the soup broth until they float to the top and simmer further for 2 minutes. Turn off the heat, add coconut milk and stir well. Serve with noodles or rice. * Chef’s tip: To make the dish spicier, smash the chilli padi or cut it open to achieve maximum spiciness.

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