Chicken Dumpling Soup
- 2 tbs oil
- 1 onion, diced
- 5 cloves garlic, diced
- 1 knob of ginger, sliced
- 2.5 litres of chicken stock
- 4 star anise
- 3 cinnamon sticks, broken in half
- 2 tbs sugar
- ½ cup fish sauce
- Juice of 1 lime
- Salt, to taste
- 1 packet of chicken dumplings
- To serve:
- 1 bunch coriander
- 1 bunch mint
- 2 red chillies, sliced
- 2 cups bean sprouts
- Wedges of lime and lemon, to serve
To make the soup stock, place large pot on med-high heat, sauté the onion, ginger and garlic with the oil for a few minutes until translucent. Add chicken stock, star anise, cinnamon, fish sauce and sugar then bring to the boil. Scrap the top of the soup for any impurities.
Let it simmer for a few minutes. (Add more stock, if the stock reduces too much). Strain, reserving liquid. Drop dumplings into simmering stock and cook for about 2 – 3 minutes. Remove with a slotted spoon and transfer to soup bowls, pour over the soup with fish sauce and lime juice, and serve with fresh herbs and sprouts.
*Image courtesy: Nature's Basket
*Recipes courtesy: Rushina Munshaw Ghildiyal, Food Consulatant, Godrej Nature's Basket
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