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Cooking Ingredients

Thai-Chinese Fusion

TomYam Ghoong-JiaoZi Soup

“ As a Chef, I create this recipe for a family-fusion menu that the family can cook together. Chinese New Year regularly comes around January and February. Tom Yam Ghoong ( Thai prawn fragrant soup) and Jiao Zi ( Chinese dumplings) are one of the most traditional and popular dishes for Thai and Chinese people.

Tom Yam Ghoong is also a top Thai dish for Chinese people. Chinese New Year is all about family so this menu is the perfect dish for the parents and their kids having a good time in the kitchen before their dinner and celebrating their Chinese New Year in Thailand” Chef Alyssa Han.

For fillings:

300 g of chicken breast (finely chopped)

200 g of river prawn ( coarsely chopped) 

1 tsp of finely chopped galangal

1 tsp of finely chopped lemongrass

¼ tsp Kaffirlime zest ( use a cheese grater or Microplane)

1 finely julienne kaffirlime leave

1 egg

1 tbsp of finely cut spring onions

1 tbsp of fish sauce

2 tsp of white sugar

1 tsp of chili paste (for the kids, you can skip the chili

  paste )

1 ½  tbsp of tamarind juice ( 1 pulp squeezed in 1 cup of warm


1 tsp of finely chopped garlic 

1 tbsp of finely chopped shallots

50 g of coriander leaves-(2 bunch) cut and coat 

1 tsp of vegetable oil.

Mixed all the above ingredients well incorporated. Chill it for 1 hour while making the wrappers


Ingredients for the dough: the kids can join

300 g of plain flour

150 ml of plain water

Pinch of Salt

How to make the dumpling wrappers: You can skip this part and buy the dumpling wrappers from the supermarket

Mix the flour, salt, and water together then knead it into the dough. When it bounces and is soft with the flexibility of the dough, then rest it for a while to get the dough to stretch better. It will help us to roll easier with more elasticity.

Sprinkle plain flour on the chopping board. Use your finger to make a hole in the middle of the dough. Use the hole to turn the dough till it becomes a circle. Find the spot to cut then make it into a strip. Rub it and make the dough smaller then cut into small pieces ( 1 inch long)

Time for the kids to help you with JiaoZi wrappers

Use your palm to flatten each piece then use your thump to hold the dough in the middle. And have your right hand hold the rolling pin and roll it. Use your thumb to turn the dough and make the dough into a small round shape that is thick in the center and thin at the edge. Sprinkle the flour if the dough becomes sticky. Roll it till each small piece of the dumpling wrapper will be the same size as your palm excluding the fingers. We will make it to 6 pieces ; 3 pieces for one portion of your TomYam soup and 3 for your kids to eat(the kids can help you make more) after cooking them right away.


Follow the link: How to roll the dumpling wrapper, and how to wrap the Chinese dumpling

Cook the dumplings by boiling 3 cups of water for 6 pieces first. Sprinkle salt while the water is boiling in order to protect the wrapper from breaking and make it chewy. Put the dumpling one by one. Wait for a few seconds then stir the water gently and don’t touch the dumplings directly. Fill with cold water after the dumplings are boiled. The dumplings are fully cooked when they are floating in a bigger size. Take them out and rest.

Remarks:  The kids can eat JoaiZi now with soy sauce. For the parents, you can make this Thai chili sauce: 1 tsp of chili paste ( Panthai or Mae Pranom brand), 1 tsp of chopped shallots, ¼ tsp of chopped galangal, 1 tbsp of soy sauce, ½ tbsp of honey and 1 lime wedge. Mixed all well together

Cooking on Barbecue

Ingredients for Tom Yam Ghoong Soup

For the Tom Yam Soup, we will make it to the original Tom Yam Ghoong with clear broth for the dumpling Ingredients for 2 portions 

Broth from boiling shrimp shell   3          cups

(Shrimp shells are from 200g of shrimp that are chopped for fillings: half for the broth, and a half for frying fat)

River Prawn ( size 20 g           4          pieces

Straw Mushrooms (cut in half )    3/4         cup

Lemongrass                        1          stalk

Kaffir lime leaves (young)        3          leaves 

Coriander root                    1          root

Shallots (small                   5          bulbs

Fish sauce                        2          tablespoons

Fresh lime juice                  2          tablespoons

Small Thai Chili                  4          pieces

Fresh coriander                  1/2        Cup

Thai chilli paste                  2          TSP

Palm sugar                        1          TSP

1. Boil 3 cups of water with shrimp shells added with 1 teaspoon of salt for 15-20 minutes under low heat

2. Separate and fry shrimp fat with less-hot crushed pepper in  2 teaspoons of cook oil.

3 Take out the black thread from the back of 4 river prawns. Leave the heads and tails

4 Diagonally cut the young lemongrass at the size of one bite; bind the old leaves into a bundle and pour it some lime juice. Tear the kaffir lime leaves off its veins; moderately pound the coriander roots just for them to break open, roughly cut the onions into small pieces or just moderately break them; cut off the chilli petioles and break them open before soaking them in the lime juice.

5 Filter the shrimp sell broth and boil it, Once the soup is boiled, add shrimp, mushroom, coriander roots, onion, kaffir lime leaves, and fish sauce into the boiling soup. Once the soup is boiled, turn off the gas before putting and submerging  Thai chilli, lime juice, and cilantro in the soup. 

To serve on the bowl:

First, lie 3 cooked dumplings randomly into the bowl then decorate 2 prawns with 2 heads above the bowl. Pour all the broth of Tom Yam soup and leave the room for your decoration with corianders and shred chilli if you like eating spicy.

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