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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