Omit chilli flavouring sachets for a milder flavour. We allowed four dumplings for each serve. There are many varieties available from the freezer section of supermarkets.
1 bunch baby bok choy, trimmed
1 litre carton (4 cups) Thai stock base
2 x 80g packets hot and spicy instant noodles
2 x 300g packets frozen prawn and lemongrass dumplings
200g button mushrooms, halved
1 green spring onion, thinly sliced, plus extra to garnish
Rinse bok choy under cold water. Drain well. Pat dry with absorbent kitchen paper. Keeping stems and leaves separated, cut stems crossways into 1cm slices. Coarsely chop leaves.
Place stock base and 3 cups water in a stockpot over a high heat. Add flavour sachets from noodle packets to stockpot. Bring to boil.
Add dumplings. Return to boil. Gently boil for 5 minutes. Add noodles, mushrooms and bok choy stems. Gently boil for a further 2 minutes, or until dumplings are cooked through and noodles are tender. Remove from heat. Stir in bok choy leaves and onions.
Garnish soup with extra spring onions.