Crab, Chilli and Lime Dumplings in Thai Broth Soup Recipe

Ingredients

• 1.2 litres (5 cups) chicken stock
• ½ red chilli, plus extra sliced chilli to serve (optional)
• 2 stalks lemongrass
• 4 thick slices fresh ginger
• 1 tbsp Thai fish sauce
• A squeeze of lime juice
• A handful of Thai basil leaves
• sea salt
• lime wedges, to serve
• 250g (9oz) fresh crab meat (all white meat or half brown, half white)
• 2 spring onions (scallions), very finely chopped
• ½ red chilli, very finely chopped
• finely grated zest of ½ lime
• A small handful of coriander (cilantro) leaves, chopped
• 16 rice paper wrappers (I use 16cm/6¼in discs)