Prep time 30mins
Cooking time 20mins
1 liter (4 cups) water
1 liter (4 cups) chicken stock
10cm stick (20g) fresh lemon grass, finely chopped
4cm fresh ginger piece (20g), sliced thinly
2 fresh small red thai chillies, sliced thinly
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon fish sauce
500g bok choi, chopped coarsely
3 green onions, sliced thinly
1/3 cup loosely packed fresh coriander leaves
CHICKEN DUMPLINGS
400g chicken mince
1 tablespoon finely chopped fresh coriander
2 cloves garlic, crushed
Instructions
1 Combine the water, stock, lemon grass, ginger, chill and soy sauce in large saucepan: bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes.
2 Meanwhile, make chicken dumplings
3 Add chicken dumplings to simmering broth; simmer, covered, about 5 minutes or until dumplings are cooked through
4 Add juice, fish sauce, bok Choi and onion to broth, cook, uncovered, about 2 minutes or until bok Choi just wilts. Stir in coriander just before serving
CHICKEN DUMPLINGS Using hand, combine mince, coriander and garlic in medium bow. Using hands, roll level tablespoons of the mixture into balls.
Serve 4
4.3g carbohydrate; 9.4g total fat (2.9g saturated fat); 848kJ (202 cal); 24.6g protein
