To make the dumplings, remove any skin and bones from the chicken and cut each suprême into quarters. Put them in a food processer with the other five ingredients and process to a fine paste. Leave in the fridge for 30 minutes before rolling into grape-sized balls.
For the soup, lightly toast the seeds in a dry pan on the stove until they begin to smoke and smell nice, then let them cool before grinding finely in a spice mill. Sauté the next eight ingredients for 5 minutes over a moderate heat until a golden colour. Add the ground seeds, coconut milk and water and bring to the boil. Add the lentils and reduce the heat to a simmer, stirring occasionally to stop the lentils sticking to the bottom of the pan. Cook until the lentils are nearly done (about 20 minutes), then add the chicken dumplings and fish sauce. Boil gently until the dumplings are cooked (about 5 minutes) and taste for seasoning. Just before serving stir in the lime juice and coriander.
© 1997 Peter Gordon. All rights reserved.