SWEET POTATO BROTH WITH CHICKEN DUMPLINGS

SERVE 4

FOR THE CHICKEN DUMPLINGS

500g (1lb 2oz) chicken

(or turkey) mince

2 garlic cloves, chopped

3cm piece of fresh ginger, grated ½ a red chilli, finely chopped

2tsp cornflour

1 egg white

1tbsp chopped coriander

FOR THE BROTH

1tbsp olive oil

1 onion, finely chopped

1 celery stick, finely chopped 3 garlic cloves, chopped

3cm piece of root ginger, peeled and finely chopped

2 sticks of lemongrass

500g (1lb 2oz) sweet potatoes, peeled and diced

1ltr (1¾pt) chicken stock 2-3tbsp fish sauce

Juice of 1 lime

1tsp soft brown sugar

Salt and freshly ground black pepper

A handful of spinach leaves, shredded if large

400g (14oz) fresh udon noodles (available from supermarkets) 1 green chilli, finely sliced A small handful of coriander

Place the ingredients for the dumplings into a food processor and pulse to a course paste. Using your hands, roll and shape the mixture into 12 golf ball-sized balls and set aside.

Heat the oil in a deep pan, add the onion and celery and cook for 6-8 minutes to soften, add the garlic and ginger, then cook for a minute more. Using the back of a knife, bash the lemongrass along the length of it to help release the aroma, then add to the pan along with the sweet potato and chicken stock. Bring to the boil, then reduce the heat and simmer for 20 minutes until the vegetables are cooked. Stir in the fish sauce, lime juice and sugar, and season to taste.

Drop in the dumplings and cook for 8 minutes. Add the spinach and noodles and simmer for 4-5 minutes or according to the packet instructions. Ladle the soup into bowls and top with the green chilli and coriander.