Spiced chicken dumpling soup

Bill Granger combines the South East Asian flavours of fish sauce, kaffir lime leaves, ginger, lime and chilli in this warming broth
By Bill Granger
Spiced chicken dumpling soup
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the chicken dumplings

  • 350 g minced chicken
  • 60 g canned bamboo shoots, drained and finely chopped
  • 2 tsp freshly grated ginger
  • 1 long red chilli, seeds removed, finely chopped
  • 2 tbsp chopped coriander
  • 2 tbsp fish sauce
  • 2 tbsp cornflour

For the broth

  • 800 ml chicken stock
  • 350 ml canned coconut milk
  • 2 lime leaves, (or 2 pieces lime zest)
  • 3 cm piece 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

To serve

  • sliced red chillies
  • coriander leaves
  • 1 lime, juice only


1. For the chicken dumplings: put the mince, bamboo shoots, ginger, chilli, coriander, fish sauce, cornflour and some salt and pepper into a large bowl.

2. Using clean hands, mix all the ingredients together until well combined. Wet your hands, roll the mixture into small balls and set aside.

3. For the broth: put the chicken stock, coconut milk, kaffir lime leaves (or lime zest) and ginger slices into a large saucepan and bring to a simmer. Taste and adjust the flavours if necessary.

4. Reduce the heat to low, add the reserved dumplings and simmer gently for 5 minutes or until just cooked through. Add the fish sauce, lime juice and sugar to taste.

5. Divide the pak choi among 4 serving bowls. Ladle the soup into the bowls, dividing the dumplings evenly. Serve immediately, scattered with chilli slices, coriander leaves and a squeeze of lime juice.

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