Sammy & Bella’s Tom Kha with chicken and prawn fried dumplings

Serves: 4
Preparation Time: 25
Cooking Time: 20


  • Dumplings:
  • 225g chicken thighs
  • 1½ tbsp fish sauce
  • ½ tsp ground white pepper
  • 1 tsp Gourmet Garden Ginger
    (could substitute for fresh ginger)
  • 150ml coconut milk
  • 1 egg white
  • 270g prawns
  • 1 spring onion
  • Olive oil, for frying
  • Soup:
  • 2 cups Campbell’s Real Stock - Salt Reduced Chicken
  • 1 inch fresh ginger, sliced
  • 2 tsp Gourmet Garden Lemongrass
    (could substitute for fresh lemongrass)
  • 4 kaffir lime leaves
  • ½ tsp sugar
  • 1½ cups coconut milk
  • 2 tbsp fish sauce
  • Optional, 1 tsp Gourmet Garden Hot Chilli
    (could substitute for fresh chilli)
  • 1½ cups small button mushrooms, halved
  • 2 tbsp lime juice
  • Sprigs of coriander, to garnish
  • Steamed rice, to serve


  1. For the dumplings, place chicken thigh, fish sauce, pepper and Gourmet Garden Ginger in a food processor and blend until smooth. Slowly add the coconut cream and egg white until a fine paste forms. Remove all shells from the prawns and chop finely, along with spring onions. Stir into the chicken paste and refrigerate for at least 3 hours.

  2. Place Campbell’s Real Stock, ginger, sugar, lime leaves and lemongrass in a pot and bring to the boil. Simmer for 5 minutes.

  3. Add coconut milk, fish sauce, mushrooms and chillies and simmer for a further 5 minutes then remove from heat.

  4. Bring a small pot of oil (or deep fryer) to 180C. You can test the temperature by placing a piece of bread in the oil, it should brown fairly quickly. Using 2 teaspoons, take heaped teaspoon sized dollops of the dumpling mix and place in the oil. Fry for 1-2 minutes, until golden, being careful of spitting oil. Drain on paper towels.

  5. Take the soup off the heat and finish with lime juice. Taste, and add more fish sauce if needed. Pour into bowls, top with dumplings, garnish with fresh coriander and serve with steamed rice on the side.


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