Spicy dumplings and julinned vegetables served in a fragrant broth infused with lime leaves, lemongrass, ginger and coriander. So easy, you'll cook this time and again.
500gms lean pork steak, minced (pop in food processor and pulse until minced)
1 tbsp water
1 tsp grated ginger
2 spring onions, finely chopped
1 chilli, roughly chopped
1 tbsp coriander, chopped
1 sml clove garlic, minced
Salt and pepper
4 cups good chicken or vegetable stock
2 cups water
2 tbsp fish sauce
2 kaffir lime leaves
1 stalk lemongrass, white part cut in half and bruised (push down with back of knife to bruise and release all lovely flavour)
2 cm piece ginger, peeled and roughly sliced
1 star anise
2 spring onions
3 coriander roots, washed
4 cups thinly sliced vegetables such as: celery, carrot, red capsicum, bok choy, bamboo shoots, beans…
1/2 cup fresh coriander, freshly chopped
To make dumplings: mix all ingredients together, let sit for 5 minutes and roll into balls (about a teaspoon size). Cover and put in fridge until ready to use.
For broth: Put all ingredients into wok except the sliced vegetables and the coriander leaves and bring to the boil. Reduce heat and gently simmer for 20 minutes or so to allow flavours to infuse. Remove solids such as ginger slices, lemongrass stalk, star anise, coriander roots and lime leaves. Add pork dumplings and cook for 6 minutes before adding vegetables. Simmer for 2 minutes until softened but still crunchy. Serve in bowls with a sprinkle of coriander.
Why it's good for you
Light and fragrant, this dish uses lean meat and no added fat but it packs a punch on flavour. Delicious low fat soup.
877kj (209.5cal); 4.86g total fat (1.71g saturated fat)