Asian Chicken Broth

• 4 cups chicken stock
• 1 (4 inch) stalk fresh lemongrass, chopped finely
• 1 (1 1/2 inch) piece fresh ginger, sliced thinly
• 2 None fresh small red Thai chilies, sliced thinly
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 18 oz choy sum (Chinese broccoli), chopped coarsely
• 3 None spring onions, sliced thinly
• 1/2 cup loosely packed fresh cilantro leaves
• None None Chicken Dumplings
• 14 oz ground chicken
• 1 tbsp finely chopped fresh cilantro leaves
• 2 cloves garlic, minced

1. Combine 4 cups water, stock, lemongrass, ginger, chilies and soy sauce in a large saucepan. Bring to a boil. Reduce heat and simmer for about 5 mins.
2. Meanwhile, to make the chicken dumplings, combine ground chicken, cilantro and minced garlic. Roll into meatballs. Add to broth and simmer, covered, for 5 mins, or until dumplings are cooked through.
3. Add lime juice, fish sauce, choy sum and onions to broth. Simmer until choy sum wilts. Stir in cilantro just before serving.

chicken stock, fresh lemongrass, fresh ginger, chilies, soy sauce, lime juice, fish sauce, choy, spring onions, cilantro, chicken, ground chicken, cilantro, garlic

Taken from recipes-plus.com/api/v2.0/recipes/37668 (may not work)