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Spiced Chicken Dumpling Soup
Spiced Chicken Dumpling Soup

Spiced Chicken Dumpling Soup

Felicity MacLeod

Felicity MacLeod

Prep 15 mins15m
Cook 20 mins20m
Serves 4

This was regular mid week meal back in The Righi days (an amazing apartment that many of my friends and I have lived in at some stage for nearly 10 years). Over the past few weeks I have been spending my nights flicking through my cook books and I rediscovered this tasty feast.

I love this dumpling soup, it's easy to make, filling thanks to the noodles, has a kick of spice, it's full of flavour thanks to the coconut, ginger and kaffir lime leaves, and it even has some greens thrown in for good measure.

Since rediscovering this Righi regular, I know it will become an Artist regular too.

ᔥ Originally from BBC - Food - Recipes : Spiced chicken dumpling soup

Ingredients

  • 800 ml chicken stock
  • 350 ml tinned coconut milk
  • 2 kaffir lime leaves
  • 3 cm pieces fresh ginger (Peeled and thinly sliced)
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • ½ tsp caster sugar
  • 4 baby pak choys (Halved lengthways)
  • 200 g vermicelli noodle (cooked and drained as per instructions)
  • 1 red chilli (sliced)
  • coriander leaf
  • kaffir lime leaf (Shredded)

  • Dumplings

  • 350 g chicken mince
  • 60 g tinned bamboo shot (drained and finely chopped)
  • 2 tsps ginger (freshly grated)
  • 1 red chilli (Deseeded and finely chopped)
  • 2 tbsps coriander leaf (chopped)
  • 2 tsps fish sauce
  • 2 tbsps cornflour
  • sea salt
  • ground white pepper

Instructions

Keep screen awake
  • 1
    To make the dumplings: Put the chicken mince, bamboo shoots, ginger, chilli, coriander, fish sauce, cornflour, salt and pepper into a a large bowl. Using clean hands, mix all the ingredients together until well combined. Wet your hands and roll the mixture into small balls; set aside.
  • 2
    For the soup: Put the chicken stock, coconut milk, kaffir lime leaves and ginger slices into a large saucepan and bring to a simmer. Reduce the heat to low, add the dumplings and simmer gently for or until cooked through. Add the fish sauce, lime juice and sugar to taste. Add the pak choy, bring back to a simmer and remove from the heat.
  • 3
    Divide the prepared noodles and the dumplings evenly between the bowls, then ladle the soup in. Serve immediately with red chilli, coriander and kaffir lime leaves.

Comments & Reviews (1)

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  • Felicity MacLeod

    Felicity MacLeod

    9 years ago
    I recreated this dish tonight, so tasty and the home stock added extra flavour. This is a weeknight favourite!