This and the next three photos below are what you'll need. Lemon Grass and sprouts not pictured. Sorry, it was late and I forgot.
Coconut milk, soy sauce, Thai Chilies and fresh garlic cloves pictured.
Water Chestnuts pictured.
Boil your eggs. Bring eggs to a boil and shut off heat. Let set for 18 minutes covered, then chill. I always have boiled eggs at the ready in my fridge so that always saves some precious time for me.
Quick chop what herbs that need be. Including garlic. Chives, Thai Basil, fresh mint and red pepper flakes pictured below.
Microwave your dumplings as per your manufactures directions. Usually 1 minute is all it takes. You can easily find these delicious little juicy bad boys at your local Asian market. Or, even Costco or Sams Club if you have a membership there.
Add everything except for boiled eggs and garnishments and simmer your soup. Add your corn starch and water mixture at end of high simmer if you want to thicken your broth. After all, you do want your broth to literally cling to your dumplings.
Then, add your pre-steamed hot dumplings and gently stir.
Garnish your soup with fresh Thai Basil, fresh mint, and top with sliced boiled eggs. Also, add crunchy Chow Mein Noodles. Serve with sides of Soy Sauce, fish sauce and chilled pickled Ginger. Enjoy your tiny midnight taste of Thailand!
