Chicken Dumpling Soup with Greens
For instructions on how to buy, prepare, and cook with lemongrass. Place chicken broth in a soup pot over medium-high heat. Add soy sauce, kaffir lime leaves, lemongrass, and mushrooms. Bring to a boil, then reduce to a simmer (low heat) while you prepare the dumplings. To make the filling, place chicken, galangal (or ginger), spring onions, fish sauce, and oyster sauce in a food processor. Process well. On a clean, dry working surface, spread out 6 wonton wrappers. Pour a little water into a bowl and place it near the wrappers. Drop 1 tsp. of filling in the middle of each wrapper. Using your fingers (or a baker's paintbrush), wet the outer edges of the first wrapper (this will make it stick). For easy dumplings: Simply fold one corner up (over the filling) to meet the opposite corner - this will give you a triangular dumpling. For more traditional-looking dumplings: bring all 4 corners up (over the filling) and press to stick together. Then pull up the sides, twisting slightly to seal. Whichever way you wrap, make sure the dumpling is sealed, otherwise the filling will leak into soup. Add the dumplings to the chicken broth, plus the cucumber, tomatoes, green pepper, and fresh chilli (if using). Boil for 5 minutes, or until dumplings are floating around the top of the pot. Reduce the heat to low and add the lime juice. Taste test the broth for saltiness, adding up to 2 Tbsp. fish sauce (instead of salt) as needed. To serve, ladle soup into bowls. Add a sprinkling of fresh coriander and fresh basil. Serve with more fresh cut red chilli (or chilli sauce) on the side, if desired, and enjoy!