Potato Soup with Curried Pork Dumplings
Student Chef: Amanda Hillmann Amanda, a student at Spokane’s Inland Northwest Culinary Academy, created this creamy and flavorful Thai-style soup with both Russet and sweet potatoes. She plans to volunteer with various community service events involving the food industry. She also will continue polishing her culinary skills while working at one of Spokane’s finest restaurants.
  1. In large saucepot over medium high heat, heat oil. Add carrot, onion, leek and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Add potatoes and chicken stock and simmer until potatoes are tender, about 15 minutes. Add coconut milk, cilantro, brown sugar, red curry paste and fish sauce and simmer 5 minutes. Puree with immersion blender or in batches in large blender until smooth.
  1. While potatoes are cooking, in mixer or food processor blend pork, egg, lime leaves and curry paste to a smooth paste. Form 18 dumplings. Fry in fryer or oil in skillet until golden brown.
  1. In ice water, soak green onion julienne for 15 minutes or until curly. Set aside. Fry leek slices until crisp. Set aside.
Recipe Notes

To serve, fry eggs sunny-side up. Spoon soup, about 2 cups per portion, into heated serving bowls. Top each bowl with a sunny-side up egg, 3 pork dumplings, the fried leek slices and julienned onions.