Thai-style Chicken Dumpling Soup

Ingredients:
6 cups chicken broth (SERVES 2 as a main entree)
1 stalk lemongrass , (bulb and tough outer leaves removed), sliced and chopped
2 kaffir lime leaves
3-5 fresh shiitake mushrooms, sliced thinly
1 Tbsp. soy sauce
1/2 cup cooked boneless chicken (leftover roast chicken or turkey works well)
1 thumb-size piece galangal (or ginger), grated
2 spring onions, sliced
2 tsp. oyster sauce
1 Tbsp. fish sauce
handful of cherry tomatoes
optional: 1 red chilli, sliced (and deseeded, if less spice is desired)
1/2 small cucumber, sliced into matchstick-like pieces
1 Tbsp. lime juice
1 pkg. square wonton wrappers
garnish: handful of coriander and basil leaves

Preparation:
Place chicken broth in a soup pot over medium to high heat. Add lemongrass, kaffir lime leaves, soy sauce and mushrooms. Bring to a boil, then reduce to a simmer (low heat) while you prepare the dumplings.
To make the filling, place chicken, galangal (or ginger), spring onions, fish sauce, and oyster sauce in a food processor. Process well.
On a clean, dry working surface, spread out 6 wonton wrappers. Pour a little water into a bowl for dipping your fingers in.
Place 1 tsp. of filling in the middle of each wrapper. Using your fingers, wet the outer edges of the first wrapper (this will make it stick). For simple dumplings: Simply fold one corner up (over the filling) to meet the opposite corner - this will give you a triangular dumpling.
For more traditional-looking dumplings: bring all 4 corners up (over the filling) and press to stick together. Then pull up the sides, twisting slightly to seal. Whichever way you wrap, make sure the dumpling is sealed, otherwise the filling will leak into soup.
Add the dumplings to the chicken broth, plus the tomatoes and chili (if using). Boil for 5 minutes, or until dumplings are floating rather than sinking.
Reduce the heat to low and add the cucumbers and lime juice. Taste test the soup for saltiness, adding up to 2 Tbsp. fish sauce (instead of salt) as needed.
To serve, ladle soup into bowls. Add a sprinkling of fresh coriander and fresh basil. Serve with more fresh-cut red chili or chili sauce on the side, if desired, and enjoy!