- 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.