Spicy Red Lentil, Coriander & Coconut Soup with Chicken Dumplings from The Sugar Club Cookbook by Pe

Ingredients

• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoons fennel seeds
• 2 red onions, peeled and finely sliced
• 2 carrots, peeled and grated
• 1 leek, finely sliced and washed to remove grit
• ¼ cup sesame oil
• 1 thumb of fresh ginger, peeled and finely grated
• 1 red chilli, finely sliced
• 4 cloves of garlic, peeled and roughly chopped
• 2 lime leaves
• 2 teaspoons Asian fish sauce
• ¾ cup red lentils
• 1.4 litres (2½ pints) water
• 300ml (11 fl oz) unsweetened coconut milk
• 2 chicken suprêmes
• 2 cloves of garlic, peeled
• ¼ cup fresh lime juice
• 2 cups fresh coriander leaves
• 1 tablespoon cornflour
• ¼ cup fresh coriander leaves
• ¼ cup fresh mint leaves