1. To make the dumplings, mix the minced chicken with all the ingredients in a bowl.

2. Divide the mixture into 12 small balls. Refrigerate for 10 minutes.

3. To make the soup, sauté the garlic and green chillies with the oil in a pan.

4. Add the chilli paste and chicken stock. Simmer for 5 minutes, then add the sugar, dark soy, oyster and Thai chilli sauces.

5. Add the chicken balls, noodles and vegetables.

6. Cook the soup for 10 minutes over a low flame.

7. Garnish with crushed black pepper, coriander, spring onion and lemon juice.

Recipe courtesy: Carnival by Tresind

Image courtesy: GN Archives

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