Prep 40 m
Cook 20m


    For the dumplings

    120 gm chicken mince

    30 gm chopped water chestnuts

    20 gm chopped coriander roots

    20 gm ginger-garlic paste

    1/2 small onion, chopped

    1 tsp light soy sauce

    1 tsp sesame oil

    For the soup

    3 garlic cloves, chopped

    2 green chilli, chopped

    1 tbsp refined oil

    1 tbsp red chilli paste

    300 ml chicken stock

    1 tsp sugar

    1 tsp dark soy sauce

    2 tsp oyster sauce

    2 tsp Thai chilli sauce

    100g soba noodles, boiled

    5 leaves, pak choi

    5 florets, broccoli

    1/2 julienned carrot

    20 gm fresh snow peas

    1/2 spring onion, chopped

    Fresh coriander, for garnish

    1 tsp lemon juice

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Ingredient Substitution Guide


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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