Lemongrass Shrimp and Pork Dumpling Soup

I changed the name.  I did.

Color me envious.  She’s beautiful (and pretty funny), and she and I like to eat the SAME STUFF! whu-hut???

If you know me at all, you know I am not a fan of the cult of celebrity in this country.  But, I’ve been stalking Chrissy Teigen’s food blog Delushious for a while and am finally ready to admit it.  And yes.  I did buy her new cookbook and plan to make most of those recipes too.  So this is  basically my friend Chrissy’s recipe,  with a few  of MY adjustments.


I hope you’re not one of those people who look at a list ingredients and decide NOT to cook a recipe based on that.  This goes together super quickly–I think we were slurping dumplings inside of 45 minutes.

It truly is DELUSHIOUS. Easy to make and packed with big flavors.

Serves 6


  • 1 tablespoon fish sauce
  • 1/4 teaspoon chili flakes,
  • 1/2 pound cleaned shrimp (no tails!)
  • 1/2 pound ground pork
  • 6 shiitake mushrooms, stemmed and finely minced
  • ¼ cup finely chopped cilantro, plus more leaves for garnish
  • 4 cloves garlic, minced
  • 1 stalk lemon grass, minced — tough leaves removed
  • 1/2 tablespoon toasted sesame oil
  • 1 tablespoon Sriracha (or to taste)
  • 1/2 teaspoon salt
  • 6 large square (6 inch) egg roll wrappers
  • 2 scallions, thinly sliced
  • This is how I think you should make the dumplings:  Put the shrimp in a food processor and pulse a few times until it is well chopped — toss in the rest of the ingredients up through the 1/2 teaspoon of salt and pulse until well mixed — you don’t want it to be a paste — you should see small chunks of shrimp.
  • Now, here are my friend Chrissy’s directions.  It took longer.  Finely chop the shrimp and gently combine them in a bowl with the pork, shiitakes, cilantro, garlic, the other tablespoon of fish sauce, the ginger, ½ tablespoon of the sesame oil, Sriracha, and salt until just incorporated (don’t manhandle the mixture!).
  • OK — Chrissy and I are back in sync now.  Working one or two at a time, place the egg roll wrappers on a clean surface (keep the rest of the wrappers covered with a kitchen towel). Using 1/4 cup filling, mold the filling into balls and put 1 ball in the middle of the wrapper.Brush the edges of the wrapper with water and gather up the opposite corners of the wrapper on top of the ball, sealing them in tightly — try to push out the air so they don’t become balloons and pop.  Repeat with the remaining filling and wrappers.


  • 8 cups low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1 stalk of lemongrass, smashed and minced (toss the super tough leaves first (or you could put a  couple smashed coins of ginger if you can’t find lemongrass)
  • 2 Kafir lime leaves or regular lime leaves, or not
  • a good squeeze of 1/2 lime
  • 1 tablespoons fish sauce
  • ½ teaspoon red chili flakes (or to taste)
  • ½ teaspoon sesame oil

Mix the broth ingredients in a saucepan, and bring to a simmer.

Using a spider thingie (my friend Chrissy’s words), lower the dumplings into the simmering broth, but really,  I just picked up the dumplings by their pointy little tops, and carefully put the dumplings into the simmering soup.

Cover the pot and simmer until the dumplings are cooked and the noodles look sort of see-through, 8-9 minutes. Gently lift each dumpling out of the pot into a soup bowl and cover it with broth–this time use the spider thingie. Garnish with scallions and cilantro.

Seriously.  It’s delushious!


Beef and Barley Soup with Vegies

For cold winter days.  My mom used to call a soup like this “tummy yum yum” soup, and though I would never dare to say something like this in front of ANYONE, I think it constantly when I’m eating this particular soup.  Warming, comforting, and starbursts of flavor.

beef barley soup


  • 2 Tablespoons olive oil
  • 1 1/2 pound beef chuck steak or roast, cut into chunks,
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 whole carrots, cut into thick rounds
  • 2 stalks of celery sliced
  • 2-3 yukon gold potatoes, cut into bite-sized chunks
  • 1-½ teaspoon seasoning salt
  • 1 teaspoon sea salt (or to taste)
  • Ground black pepper to taste
  • 6 cups Beef Stock
  • 2 cups water or as needed (I didn’t need to add any)
  • ½ cups pearl barley
  • ½ teaspoons thyme
  • 1 whole bay leaf
  • 1 can (14.5 Oz. Size) diced fire-roasted tomatoes (Muir Glen brand)


Heat a large stock pot over medium high heat. Add the olive oil.

Brown the beef cubes until they are deeply brown — I know you think you can do this quickly, but you can’t — the color of the stock depends on a richly browned meat — then add the onions and garlic. Lower the heat to medium low and cook until the onions are cooked and just starting to caramelize. Stir as needed to keep onions and garlic from burning. Lower heat if necessary; drizzle a little more olive oil if needed to keep food from sticking.

Add ONE carrot, 3-4 chunks of potatoes, 2 tablespoons of celery and everything else except the tomatoes and barley to the pot and stir well. Increase the heat and bring the soup to a boil, then turn heat to low, cover pot, and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a slow simmer. If the soup thickens too much, add a little more water or broth.

Taste to correct seasonings, then add tomatoes, the rest of the potatoes, the barley, carrots and celery and simmer for another hour. Remove bay leaf before serving.

Carrot Red Lentil Soup with Asian Spices

Serves 6

2 T. butter

1 1/2 T. ginger, grated

1/4 t. cayenne pepper

1/4 t. allspice

1/4 t. cumin

1/2 t. coriander, ground

3/4 cup onion, sliced

3/4 cup parsnips, peeled and sliced

4 cups carrots, scrubbed, sliced

1/2 cup celery, sliced

1 1/2 t. kosher salt

1/4 t. pepper, freshly ground

1/4 c. red lentils

1/4 cup basmati (or jasmine rice)

7 cups chicken stock (or vegetable stock)

3/4 cup coconut milk

2 T. lime juice

1. In a 3 qt. saucepan, melt the butter over a low flame. Stir in the ginger and spices and cook for 1 minute. Add the onions, parsnips, carrots, and celery. Season to taste with salt and pepper. Raise the flame to medium and cook for 10 to 12 minutes. Soften but do not brown the vegetables.

2. Stir in the lentils and rice, mixing until well combined with the veggies. Add the stock and bring to a boil. Lower the heat, cover the pot and simmer for 30 minutes until the veggies and rice are tender. Puree the soup in a blender until smooth.

3. Return the soup to the saucepan, bring back to a boil, and stir in the coconut milk and lime juice. Cook for 1 more minute and serve.

Chicken Tortilla Soup

Makes about 9 cups, serving 6

Soup :
3 split bone-in, skin-on chicken breasts or 6 bone-in, skin-on chicken thighs , skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves of garlic , peeled
2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
table salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño pepper (I used less jalapeno because I don’t like very spicy food)
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce  (I only used 1/2 of the chipotle, but I used 1 T. of the adobo sauce)
1 can white shoepeg corn, or your favorite fresh or frozen corn
1 tablespoon vegetable oil

Garnishes :

1 lime , cut into wedges
1 Hass avocado , diced fine
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
fresh cilantro leaves
jalapeno pepper , minced
Mexican crema or sour cream

2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and corn and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

French Onion Soup

1 cup white wine
1⁄2 cup plus 3 tbsp. sherry
10 tbsp. butter
1 tsp. sugar
3 large yellow onions, thinly sliced Kosher salt and black pepper, to taste
6 sprigs flat-leaf parsley
6 sprigs thyme
2 fresh bay leaves
2 qts. Beef Stock
12!!1⁄2″-thick slices baguette
2 cloves garlic, smashed
6 cups grated gruyère cheese
2 cups finely grated parmigiano-reggiano

1. Heat oven to 425°. Combine wine, 1⁄2 cup of the sherry, 8 tbsp. of the butter, sugar, onions, and salt and pepper in a 9″ ! 13″ casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40–45 minutes. Remove casserole from oven, cover with foil, and continue braising in oven, stirring occasionally, until caramelized, about 1 hour more. Keep the onions warm.

2. Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and stock into a pot and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more.
3. While the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5–7 minutes. Rub the slices generously with garlic and set aside. Discard any remaining garlic.
4. Heat broiler with rack 6″ from element. Arrange 6 heatproof bowls on a foil-lined sheet tray, divide onions and broth between bowls, and stir together. Place 2 baguette slices in each bowl; top each with about 1 cup gruyère and about 1⁄3 cup parmigiano. Broil until cheeses are browned and bubbly, 3–5 minutes. Serve immediately.

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