Toren and I had a great night last night ~ playing the piano together, singing and dancing.  I tried teaching him the Tango, which ended badly for both of our knees (the kid has legs like a colt!)!  And we both hilariously got taken in by Psy and his Gangnam Style.  After dancing and just being silly, we sat down to a yummy soup ~  I’ll call it Thai Chicken Soup with Dumplings. enjoy ~ v

Thai Chicken Soup with Dumplings

• 1 potato, diced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 carrots, shredded
• 1/4 red Thai pepper or jalapeño, minced (more to taste)
• 1 large chicken breast
• 6 cups chicken stock
• 1 tsp ginger
• sesame oil
• olive oil
• dash of red pepper flakes
• salt & pepper to taste
• lime wedges and cilantro for serving
• dumplings or wontons (I used some I got from Costco ~ Chicken and Cilantro Wontons, but you can make your own, use veggie dumpling or whatever your heart desires!)

Heat the olive oil in a large Dutch oven or soup pot; add potato, onion, garlic, carrot, pepper and chicken breast to pot.  Cook until chicken is lightly browned and onions begin to soften, about 10 minutes.  Add ginger, sesame oil and stock to pot; bring to boil, reduce heat and cover with lid; simmer about 40 minutes over medium-low heat.  Remove chicken breast from soup, either shred or cut into cubes; replace chicken back in soup. Check for seasonings, adding both ground black and the red pepper.  Remove lid, bring back to a boil; Add wontons and cook for 1 to 2 minutes.  Remove from heat.  Ladle into soup bowls, serve with  lime wedge (yum), cilantro (double yum ~ sorry Tony!), and extra Thai pepper if you desire.

Hope you enjoy this ~ I will definitely be making it again, as Toren and I each had two bowls… ok, so I went back and grabbed one more ladle-full before I put it to sleep in the fridge ~ I couldn’t help myself!