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Spiced chicken dumpling soup. Sunday night soup, except it's monday.

Bank holiday monday night, Joe had been working all day in the white heat of the t-shirt folding mecca that is The Gap. Martha back to school tomorrow and me back on the 7.52.
I had seen Mr. Granger do this recipe on Saturday Kitchen ... then we got the book at work and it spurred me on to try it. This is classic Aussie fare: a fresh light Asian fusion kinda thing.
I left the chillies out of the dumplings for Martha's sake and added some asparagus spears that I had in the fridge. We all loved it and dinner ended with clean plates and us all laughing at Joe's usual operatic comedy routine ... hard to explain why it's so funny but if you imagine Pavarotti with tourettes then you'll start to get the picture

Ingredients

For the dumplings

350g/13oz minced chicken
60g/2½oz vacuum packed bamboo shoots (thank you Waitrose), drained and 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/1 pint 8¾fl oz chicken stock
350ml/12fl oz coconut milk
2 kaffir lime leaves (or 2 pieces lime zest)
3cm/1.2in piece fresh root ginger, peeled and thinly sliced
1 tbsp fish sauce
1 tbsp lime juice
½ tsp caster sugar, or to taste
4 baby pak choi, halved lengthways
4 asparagus spears chopped into 4 or 5 pieces
60g/2½oz rice noodles, soaked in water for 30 seconds and drained

To serve

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


Method

1. For the 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.
2. Using clean hands, mix all the ingredients together until well combined. Wet your hands and roll the mixture into small balls; set aside.
3. For the 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.
4. Reduce the heat to low, add the dumplings and simmer gently for five minutes, or until just cooked through.
5. Stir in the fish sauce, lime juice and sugar, to taste.
6. Add the pak choi and rice noodles, bring back to a simmer and remove from the heat.
7. To serve, ladle the soup into serving bowls, dividing the dumplings evenly.
8. Serve immediately, scattered with the chilli slices, coriander leaves and shredded kaffir lime leaves.
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