20-minute combination dumpling soup
SERVES 4 PREP & COOK TIME 20 MINUTES
2.5 litres (10 cups) chicken stock
1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon finely shredded fresh ginger
12 frozen pork dumplings
400g cooked barbecued chicken breast meat
200g uncooked medium prawns, peeled, deveined, tails intact
100g fresh mixed mushrooms, sliced thinly
2 baby pak choy (300g), washed, trimmed, quartered
4 green onions, sliced thinly
1 fresh long red chilli, sliced thinly
1¼ cups (100g) bean sprouts
⅓ cup loosely packed fresh coriander leaves lime wedges, spicy chilli crisp, optional, for serving
Bring stock, sauces and ginger to the boil in a large saucepan. Add dumplings, simmer for 4 minutes. Add chicken and prawns, simmer, uncovered, about 5 minutes or until prawns change colour and soup is hot. Stir
