Dumpling Soup

Ingredients

• 1L chicken stock
• 2 tsp coconut aminos or soy sauce
• 2cm-knob ginger, sliced thickly
• 1 lemongrass stem, crushed lightly
• 1 bunch baby buk choy, sliced in half longways
• 500g bag frozen chicken dumplings
• Spring onions and chilli to garnish

Method

• Place broth ingredients into a saucepan.
• Bring to the boil and then simmer for 5 mins.
• Using a slotted spoon, remove the ginger slices and lemongrass.
• Blanch bok choy in the broth for 2 mins and then remove.
• Bring the broth back to a high simmer and add the dumplings, in batches if necessary, and cook for 8 mins.
• Divide the bok choy among 4 bowls and add dumplings to each bowl.
• Ladle the broth over the top and garnish with spring onion and chilli.
• Eat while piping hot.
• Note: Swap the broth and the dumplings to vegetable alternatives to easily make this dish vegetarian.