Spiced Chicken Dumpling Soup

  • Prep time
  • Difficulty medium
  • Serves 4
Spiced Chicken Dumpling Soup

Ingredients

  • for the dumplings
  • 350g/13oz chicken mince
  • 60g/2½ oz tinned bamboo shoots, drained and finely chopped
  • 2 tsp freshly grated root ginger
  • 1 long red chilli, deseeded and finely chopped
  • 2 tbsp chopped coriander leaves
  • 2 tsp fish sauce
  • 2 tbsp corn flour
  • for the soup
  • 800ml/ chicken stock
  • 350ml/12floz tinned coconut milk
  • 2 kaffir lime leaves (or 2 pieces lime zest)
  • 3cm piece fresh root ginger, peeled and thinly sliced
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • ½ tsp caster sugar, or to taste
  • 4 baby pak choi, halved lengthways.
  • 60g/2½ oz rice noodles, soaked
  • To serve -
  • 2 sliced red chillies
  • 8 sprigs coriander leaves
  • 2 shredded kaffir lime leaves

Method for dumplings

  1. Put the chicken mince, bamboo shoots, ginger, chilli, coriander, fish sauce, cornflour and some salt and pepper into a large bowl.
  2. Using clean hands mix all the ingredients together until well combined.
  3. Wet your hands and roll the mixture into small balls; set aside.

Method for soup

  1. Put the chicken stock, coconut milk, kaffir lime leaves and ginger slices into a large saucepan and bring to a simmer.
  2. Reduce the heat to low, add the dumplings and simmer gently for 5 minutes or until just cooked through.
  3. Add the fish sauce, lime juice and sugar to taste.
  4. Add the pak choi and rice noodles, bring back to a simmer and remove from the heat.

To serve

  1. Ladle the soup into serving bowls, dividing the dumplings evenly.
  2. Serve immediately, scattered with chilli slices, coriander leaves and shredded kaffir lime leaves.

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