20-minute combination dumpling soup
SERVES 4PREP + COOK TIME20 MINUTES
2.5 litres (10 cups) chicken stock1 tablespoon soy sauce1 teaspoon fish sauce1 tablespoon finely shredded fresh ginger12 frozen pork dumplings400g cooked chicken breast200g medium uncooked prawns, peeled, deveined, tails intact (optional)100g fresh mixed mushrooms, sliced thinly2 baby pak choy (300g), washed, trimmed, quartered4 spring onions, sliced thinly1 fresh long red chilli, sliced thinly¹⁄³ cup loosely packed fresh coriander leaves1 ¼ cups (100g) bean sproutsLime wedges, spicy chilli crisp (optional), to serve (see tip) 1 Bring stock, sauces and ginger to the boil in a large saucepan. Add dumplings, simmering for 4 minutes. Add chicken and prawns (if using) and simmer, uncovered, for 5 minutes or until prawns change colour and soup is hot. Stir, then add mushrooms and pak choy.…
