Ingredients

• 350g/13oz minced chicken
• 60g/2½oz canned bamboo shoots
• 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
• 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
• 60g/2½oz rice noodles
• soaked in water for 30 seconds and drained
• 2 sliced red chillies
• 8 sprigs fresh coriander
• 2 kaffir lime leaves
• finely sliced

Directions

• 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.
• Using clean hands
• mix all the ingredients together until well combined. Wet your hands and roll the mixture into small balls; set aside.
• 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.
• 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.
• Serve immediately
• scattered with the chilli slices
• coriander leaves and shredded kaffir lime leaves.