Place the stock in a medium saucepan with ginger, star anise, cinnamon, palm sugar and soy. Bring to the boil. Add chicken, reduce heat and gently cook for 5 minutes, until the chicken is cooked. Remove from pot and set aside. Add noodles to the pot and cook for approximately 10 minutes, or following packet directions for your type of noodles.

Whilst the noodles are cooking, use a V-slicer or mandoline to slice the carrot and cucumber into matchstick size julienne (you could also use a coarse grater).

Finely slice the spring onions, add to the carrot and cucumber and toss together with the bean shoots and coriander.

Cook the dumplings in a shallow frypan with a little oil for 3 minutes each side until browned and cooked through.

Shred the chicken and return to the pot with the noodles.

Ladle the hot soup into bowls and garnish with the carrots, coriander, cucumber, spring onions and bean shoots. 

Add the dumplings and serve with a squeeze of fresh lime and some chilli sauce.

* I use gyoza, but any dumpling would work. If the dumplings are frozen, they'll need to be defrosted before being pan-fried.