Spiced chicken dumpling soup

This spicy chicken soup recipe adds Thai freshness, with coconut and fragrant herbs, to the comforting classic.


For the dumplings
For the soup
To serve

Preparation method

  1. For the dumplings, put the minced chicken, bamboo shoots, ginger, chilli, coriander, fish sauce and cornflour into a large bowl. Season with salt and freshly ground black pepper.

  2. Using clean hands, mix all the ingredients together until well combined. Wet your hands and roll the mixture into small balls; set aside.

  3. For the soup, put the chicken stock, coconut milk, kaffir lime leaves (or lime zest) and ginger slices into a large saucepan and bring to a simmer.

  4. Reduce the heat to low, add the dumplings and simmer gently for five minutes, or until just cooked through.

  5. Stir in the fish sauce, lime juice and sugar, to taste.

  6. Add the pak choi and rice noodles, bring back to a simmer and remove from the heat.

  7. To serve, ladle the soup into serving bowls, dividing the dumplings evenly.

  8. Serve immediately, scattered with the chilli slices, coriander leaves and shredded kaffir lime leaves.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen Best Bites Episode 76 bbc_one Saturday Kitchen Best Bites

Next on


9:00am Today

James Martin presents a compilation of favourite Saturday Kitchen moments.

Added. Check out your playlist Dismiss