In a mixing bowl, combine the ground chicken, garlic, ginger, soy sauce, fish sauce, potato starch and black pepper. Mix until well blended. Divide into 8 portions. Reserve.
In a saucepan, combine the lobster stock, chili paste, lemon grass, Thai basil leaves and Thai bird chile and bring to a boil. Reduce until only 2 cups remain.
To the soup base, add the coconut milk. Bring to a boil, then lower to a simmer. Taste and adjust seasoning with salt, pepper, lime juice and sugar. Strain broth. Add the dumplings and simmer until done, about 3 minutes.
Divide the softened glass noodles on four soup bowls. Place two dumplings on top of the noodles. Divide the soup onto the four bowls. Garnish each bowl with julienne of carrots, leeks, and Thai chiles. Serve immediately.