Asian broth with chicken dumplings

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Asian broth with chicken dumplings
Asian broth with chicken dumplings
  • 4 cups water
  • 4 cups chicken stock
  • 20g chopped lemon grass
  • 20g finely sliced ginger
  • 1 small red chillies finely sliced
  • 2 tbsp tamari
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 500g bok choy chopped
  • 3 spring onions finely sliced
  • 1/3 cup basil or coriander chopped


  • 400g chicken mince
  • 1 tbsp chopped basil or coriander
  • 2 cloves garlic – minced

Combine water, stock, lemongrass, ginger, chilli and tamari in saucepan. Bring to boil. Reduce heat, simmer uncovered for 5 minutes.

To make chicken dumplings – combine mince, herbs and garlic in a medium bowl. Using hands roll level tablespoons of mixture into balls.

Add dumplings into broth; simmer covered for 5 minutes.

Add lime juice, fish sauce, bok choy and spring onion to broth.

Cook uncovered for 2 minutes. Add herbs just before serving.