250 g Chicken Mince

1 tbsp Thai Green Curry Paste

1 L Chicken Stock

1 Lemongrass

(Chopped open)

2 cup Frozen Asian Greens

1 tbsp Lime Juice

2 tbsp Fresh Coriander

(Chopped)

1. Combine mince and curry paste.
2. Roll in teaspoon sized balls for dumplings.
3. Bring stock and lemongrass to boil in saucepan for 5 minutes.
4. Remove and discard lemongrass.
5. Add vegetables to stock with lime juice, increasing to boil.
6. Reduce heat and simmer for 2 minutes.
7. Add dumplings and simmer for further 4 minutes.

Stir in coriander and serve. Optionally, add some ramen or soba noodles at Step 7 to soak up some of the juices.