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!

The Saturday Kitchen Cooking Bible is 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.

Ingredients (serves 4)

This spiced chicken dumpling soup recipe is taken from the Saturday Kitchen Cooking Bible. See the original here.
Add FormFor 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:

Method:

• Dumplings: put 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 spiced chicken dumpling soup into serving bowls, dividing the dumplings evenly. Scatter with the chilli slices, coriander & shredded kaffir lime leaves.