Thai Dumpling Noodle Soup

Soak the rice noodles in a bowl of boiling water for 3 mins, drain then set aside in the bowl.

Finely slice all the coriander stems, reserve the leaves for garnishing. Slice the garlic.

Into a medium-sized saucepan, on medium high heat, add 1 Tbsp of oil and the chicken, searing the chicken skin, until browned, for around 2 mins. Add the coriander and garlic, cook for 2 mins or until the garlic is lightly golden. Add stock, soy sauce, dark soy sauce, fish sauce, Chinese five-spice, white pepper, sugar, and bring to a boil, then reduce to low heat to gently simmer for 20 mins. Flip the chicken half way through

In the meantime, bring a medium-sized saucepan of water to a boil. Boil noodles for 1 min or until cooked, then use tongs to portion noodles straight into the serving bowls. In the same water boil the dumplings for 3 minutes, then use a slotted spoon to portion dumplings on top of the noodles. Add the bak choy and cook for 1 minute, then add to bowls. Optionally poach an egg in this water too and place into serving bowls.

After 25 mins, remove the chicken, allow to rest for 5 minutes and optionally shred. Bring the soup to a boil then squeeze half a fresh lime, and ladle onto the noodles. Top with chicken, fresh coriander, chili flakes, crispy shallots, lime, and chilli oil.