Chicken dumplings in chilli and ginger soup

Mouth-watering Asian flavours spring to life in this spicy broth with noodles and chicken dumplings.

Recipe «Chicken dumplings in chilli and ginger soup» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 200g dried rice stick noodles, 3 single chicken breast fillets, coarsely chopped, 1 egg white, 1 small fresh red chilli, coarsely chopped, 6cm-piece fresh ginger, peeled, finely grated , 1L Campbell's Real Stock Chicken, 80ml fresh lime juice, 2 tbsp kecap manis , 1 large fresh red chilli, thinly sliced, 1-2 tbsp dry sherry, 1 bunch baby pak choy, leaves separated, washed.

Ingredients:

• 200g dried rice stick noodles 
• 3 single chicken breast fillets, coarsely chopped 
• 1 egg white 
• 1 small fresh red chilli, coarsely chopped 
• 6cm-piece fresh ginger, peeled, finely grated 
• 1L Campbell's Real Stock Chicken 
• 80ml fresh lime juice 
• 2 tbsp kecap manis 
• 1 large fresh red chilli, thinly sliced 
• 1-2 tbsp dry sherry 
• 1 bunch baby pak choy, leaves separated, washed 

Instructions

1. Prepare the noodles following packet directions or until tender. Drain.
2. Meanwhile, place the chicken, egg white, chopped chilli and 1 tablespoon of ginger in the bowl of a food processor and process until just combined. Use wet hands to roll 1 tablespoon of the chicken mixture into a ball. Repeat with the remaining chicken mixture.
3. Place the stock, lime juice, kecap manis, sliced chilli, sherry and remaining ginger in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Add the chicken balls, 1 at a time, and cook for 4 minutes or until cooked through.
4. Add the pak choy to the pan and cook for 30 seconds or until pak choy just wilts. Divide the noodles and soup among serving bowls. Serve immediately.