Chicken dumpling noodle soup

Ingredients

For the soup

·      800mls chicken broth (preferably home-made)

·      5cm knob of ginger, the more the better, roughly diced

·      3 cloves of garlic, crushed

·      1/2- 1 whole red chilli, finely chopped

·      3 kefir lime leaves

·      1 can of coconut milk

·      1 tsp coconut sugar

·      1-2 tbs fish sauce, depending on taste preference

·      Salt and pepper to taste

·      Whatever vegetables you have- I used eggplant and broccoli

·      Juice of 1 lime (added once finished cooking) and extra lime to serve

·      1x pack of rice noodles

For the dumplings

·      600 grams chicken mince

·      2 tins of bamboo shoots, roughly chopped

·      1 red chilli, finely diced

·      3-4cm knob of ginger, grated

·      2 cloves of garlic, minced

·      2 tsp of finely chopped lemongrass

·      2 tbs fish sauce

·      2 tbs tapioca flour

·      Bunch of coriander, roughly chopped

·      Salt and pepper to taste

Method

Put all of the soup ingredients into a large pot and bring to a boil. Turn element onto low, put a lid on, and let simmer gently. You want to let the broth simmer away for 30-40 minutes while you prep and cook the dumplings so that the flavours infuse. For the dumplings, mix all of the ingredients well in a large bowl, then form into balls. You can either cook the dumplings by putting them into the soup, or fry them in a fry pan. 5-10 minutes before serving put the vegetables in the broth to cook! Cook rice noodles in a separate pot, then strain and add to the broth when ready to serve. Serve it all together in bowls and garnish with extra chilli, limes, and parsley or coriander! Serves 4.