Shrimp and Chicken Dumpling Soup

image :  Shrimp and Chicken Dumpling Soup


  • 2 skinless, boneless chicken breasts, cut into pieces
  • 11 oz (340g) raw medium shrimp, peeled and deveined (about 8 oz/250g peeled weight)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons hoisin sauce
  • 2 garlic cloves, chopped
  • 1 egg
  • 1/2 teaspoon freshly ground pepper

  • 2 quarts (2 litres) chicken broth
  • 2 lemongrass stalks, trimmed and each cut into 3 pieces
  • 1 tablespoon hoisin sauce
  • 1 tablespoon finely grated ginger
  • 1/3 cup thinly sliced green onions pinch of salt


To make the dumplings, put all the ingredients in a food processor and process until finely chopped.

To make the lemon grass broth, combine the broth, lemongrass, sauce and ginger in a large pot or Dutch oven. Cover and bring to a boil. Reduce the heat to medium-low. Simmer for 15 minutes for the flavours to infuse.

Working quickly, drop heaped tablespoons of the dumpling mixture into the simmering broth mixture (the dumplings won’t be perfectly round). Cook for about 5 minutes or until dumplings are cooked through.

Stir in the green onions and a pinch of salt. Serve hot. Serves 8.