Spiced Chicken Dumpling Soup

I can’t lay claim to this recipe, I can, however, tell you that it’s mega tasty and you should try this one at home. Taken from the Saturday Kitchen Cooking Bible, it’s quite a fiddly recipe for something that looks very simple but the flavours are fresh and the dish is surprisingly filling. Warning note – there is lots of washing up so rope in a friend to help!

chicken dumpling soup with fresh chilli

This is a great cookbook with lots of recipes split into useful sections like ‘breakfast & brunch’, ‘family feasts’, ‘planning ahead’ and ‘weekend lunch’. This recipe comes from the family feast section and is from Bill Granger.

Bill Granger cook book and Spiced chicken dumpling ingredients


Ingredients (serves 4)

The recipe is taken from Saturday Kitchen Cooking Bible. See the original here.

For the dumplings: 

  • 350g chicken mince – I used turkey mince 
  • 60g canned bamboo shoots, drained & finely chopped
  • 2 tsp freshly grated root ginger
  • 1 long red chilli, seeds removed, finely chopped
  • 2 tbsp chopped coriander leaves
  • 2 tsp fish sauce
  • 2 tbsp cornflour
  • salt and freshly ground black pepper
For the soup:
  • 800ml hot chicken stock
  • 350ml coconut milk – I just used a whole tin, who needs to be so precise? 
  • 2 kaffir lime leaves (or 2 pieces lime zest)
  • 3cm piece root ginger, peeled & thinly sliced
  • 1 tbsp fish sauce
  • ½ tsp caster sugar
  • 1 tbsp lime juice
  • 4 baby pak choi, halved lengthways
  • 60g rice noodles, soaked in water for 30 seconds & drained – I just used the ready for wok ones and tipped them straight in! 

To serve:

  • 2 sliced red chillies
  • 8 sprigs fresh coriander
  • 2 kaffir lime leaves, finely sliced

Chicken dumplings being made

 

Method:

  • Dumplingsput the minced chicken, bamboo shoots, ginger, chilli, coriander, fish sauce and cornflour into a large bowl. Season with salt and freshly ground black pepper.
  • Using clean hands, mix all the ingredients together until well combined. Wet your hands and roll the mixture into small balls; set aside.
  • Soup: put the chicken stock, coconut milk, kaffir lime leaves (or lime zest) and ginger slices into a large saucepan and bring to a simmer.
  • Reduce the heat to low, add the dumplings and simmer gently for five minutes, or until just cooked through.
  • Stir in the fish sauce, lime juice and sugar, to taste.
  • Add the pak choi and rice noodles, bring back to a simmer and remove from the heat.
  • To serve, ladle the soup into serving bowls, dividing the dumplings evenly. Scatter with the chilli slices, coriander & shredded kaffir lime leaves.
singha beer and thai chicken dumpling soup

Grab a copy of the Saturday Kitchen Cooking Bible here:

Leave a comment

  1. 19th March 2015 / 8:49 pm

    Mmm, it looksdelicious, definitely one to try here!

  2. 21st March 2015 / 8:25 pm

    Looks lovely! Even though I don't eat chicken I'd love to try this with pork or prawn. Think it'd be right up my street xx

  3. 26th March 2015 / 2:11 pm

    Thanks ladies! Give them a try, they would definitely work well with prawn and fish! 🙂

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