20-minute combination dumpling soup

SERVES 4 PREP & COOK TIME 20 MINUTES

2.5 litres (10 cups) chicken stock

1 tablespoon soy sauce 1 teaspoon fish sauce 1 tablespoon finely shredded fresh ginger 12 frozen pork dumplings 400g cooked barbecued chicken breast meat

200g uncooked medium prawns, peeled, deveined, tails intact

100g fresh mixed mushrooms, sliced thinly 2 baby pak choy (300g), washed, trimmed, quartered 4 green onions, sliced thinly 1 fresh long red chilli, sliced thinly

1¼ cups (100g) bean sprouts

⅓ cup loosely packed fresh coriander leaves lime wedges, spicy chilli crisp, optional, for serving

1 Bring stock, sauces and ginger to the boil in a large saucepan. Add dumplings, simmer for 4 minutes. Add chicken and prawns, simmer, uncovered, about 5 minutes or until prawns change colour and soup is hot. Stir and add mushrooms and pak choy. Season to taste.

2 Serve soup topped with onion, chilli, sprouts and coriander. Serve with lime wedges and spicy chilli crisp.

Not suitable to freeze.