INGREDIENTS
Serves 4-6
For the soup
· 800ml chicken stock
· 350ml coconut milk
· 2 kaffir lime leaves (or 1 piece of lime zest)
· 1 tbsp fish sauce
· 2tbsp sweet chili sauce
· 1 tbsp limejuice
· 2tsp freshly grated ginger
· 2 long red chilies, de-seeded & chopped
· 2 tbsp cornflour
To serve
· 4 baby pak choi, separated into leaves
· 60g rice noodles, soaked in water for 30 seconds and drained
· 2tbsp fresh coriander leaves, chopped
For the dumplings
· 350g diced chicken breast
· 2tsp freshly grated ginger
· 1 long red chilli, de-seeded & finely chopped
· 2 tbsp chopped coriander leaves
· 2 tsp fish sauce
· 1 tbsp cornflour
· Salt and freshly ground black pepper
For the dumplings:
Place all the ingredients in a food processor and pulse to form course mince. Season with salt and freshly ground black pepper. Wet your hands and roll the mixture into small balls; set aside in refrigerator.
For the soup:
Bring the chicken stock, coconut milk, kaffir lime leaves, chilies and ginger to the boil in a large saucepan. Mix the cornflour with a little cold water and stir into the boiling soup. Add the fish sauce, sweet chili sauce and reduce the heat to a gentle simmer. Add the dumplings and simmer gently for 5-6 minutes, or until just cooked through.
Bring a pan of boiling salted water to the boil and cook the rice noodles and pak choi. Drain and season with salt & peppers.
To serve, divide the dumplings evenly between warm soup bowls. Using a hand blender, blend the soup to a light foam and ladle the soup into serving bowls. Serve immediately, with rice noodle, pak choi and scattered coriander leaves.
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