This spicy chicken soup recipe adds Thai freshness, with coconut and fragrant herbs, to the comforting classic.
800ml/1 pint 8¾fl oz chicken stock
350ml/12fl oz coconut milk
2 kaffir lime leaves (or 2 pieces lime zest)
3cm/1.2in piece fresh root ginger, peeled and thinly sliced
1 tbsp fish sauce
1 tbsp lime juice
½ tsp caster sugar, or to taste
4 baby pak choi, halved lengthways
60g/2½oz rice noodles, soaked in water for 30 seconds and drained
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.
Using clean hands, mix all the ingredients together until well combined. Wet your hands and roll the mixture into small balls; set aside.
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.
Reduce the heat to low, add the dumplings and simmer gently for five minutes, or until just cooked through.
Stir in the fish sauce, lime juice and sugar, to taste.
Add the pak choi and rice noodles, bring back to a simmer and remove from the heat.
To serve, ladle the soup into serving bowls, dividing the dumplings evenly.
Serve immediately, scattered with the chilli slices, coriander leaves and shredded kaffir lime leaves.
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).
James Martin takes a look back at some of his best moments from Saturday Kitchen.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.