For the dumplings · 350g diced chicken breast · 2tsp freshly grated ginger · 1 long red chilli, de-seeded & finely chopped · 2 tbsp chopped coriander leaves · 2 tsp fish sauce · 1 tbsp cornflour · Salt and freshly ground black pepper
For the dumplings: Place all the ingredients in a food processor and pulse to form course mince. Season with salt and freshly ground black pepper. Wet your hands and roll the mixture into small balls; set aside in refrigerator.
For the soup: Bring the chicken stock, coconut milk, kaffir lime leaves, chilies and ginger to the boil in a large saucepan. Mix the cornflour with a little cold water and stir into the boiling soup. Add the fish sauce, sweet chili sauce and reduce the heat to a gentle simmer. Add the dumplings and simmer gently for 5-6 minutes, or until just cooked through. Bring a pan of boiling salted water to the boil and cook the rice noodles and pak choi. Drain and season with salt & peppers.
To serve, divide the dumplings evenly between warm soup bowls. Using a hand blender, blend the soup to a light foam and ladle the soup into serving bowls. Serve immediately, with rice noodle, pak choi and scattered coriander leaves.