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Ingredients
- 2 litres beef stock
- 3 garlic cloves, sliced
- 1 large knob ginger, peeled and sliced
- 3 kaffir lime leaves, torn
- 2 small green scud chillies or 3 red bird's-eye chillies, cut in half
- 2 tbsp fish sauce
- 3 tbsp palm sugar
- 220g dumplings (about 12)
- 1 small handful coriander leaves
Method
Bring all ingredients except dumplings and coriander to the boil and simmer for 10 minutes. Strain the soup and keep hot. Boil dumplings in water until they float to the top and are cooked through, about five minutes. Place dumplings in the bottom of bowls and pour over strained soup. Garnish with coriander leaves.
