Dumplings In Lemongrass Broth - cooking recipe

Ingredients

6 cups vegetable stock
1 stalk lemongrass, thick base of stalk bruised
1 None Thai chili, bruised, plus extra to serve
12 None shrimp wontons
10.5 oz raw shrimp, peeled
1 bunch baby bok choy, leaves separated
3.5 oz snow peas, trimmed
1 None green onion, thinly sliced
None None fish sauce, soy sauce and lime wedges, to serve

Preparation

In a large, heavy-bottomed saucepan, combine stock, lemongrass and chili. Bring to a boil then reduce heat to medium and simmer for 10 mins. Discard lemongrass and chili. Add wontons and simmer for 3-4 mins, until just cooked through. Add shrimp, bok choy and snow peas. Simmer for 1-2 mins, until shrimp and bok choy are cooked through.
Distribute wontons, shrimp and vegetables between 4 serving bowls. Ladle broth over top. Sprinkle with green onion and extra chili.
Serve with fish sauce, soy sauce and lime wedges.