Chicken Wonton Soup

Method

• 1)

  Fill smaller pot with water and pop on stove to bring to the boil

• 2)

  In a larger pot, add 1 tablespoon of Thai Red Curry Paste and 2L of chicken stock, then pop on the stove to bring to a simmer.

• 3)

  Once the two pots are brought to the simmer, turn them down so they just remain hot while you make your wontons.

• 4)

  In a bowl combine, 500g of chicken mince, 3 finely chopped sprigs of spring onion, 1 tablespoon of Thai red curry paste, 1 tablespoon of corn starch and 1 tablespoon of soy sauce. Mix together by hand.

• 5)

  Get a little bowl of water to help seal the wontons with your finger.

• 6)

  Get a wonton wrapper, add 1 teaspoon of chicken mince into the wrapper and then fold into a wonton shape (see video above). We folded approximately 4-6 per person.

• 7)

  Once the wontons are all folded, add the kernels from the corn cob, sliced up broccolini (into bite sized pieces), the leaves of the bok choy, zest of 1 lime, approx 2 teaspoon of soy sauce into the hot broth pot. Keep on stove on low heat to keep hot.

• 8)

  Bring other pot of water to the boil, ready for wontons.

• 9)

  Lower wontons into boiled water and cook for approx 2 minutes (give them a stir so they don’t stick together)

• 10)

  Remove wontons from the water and place into the broth.

• 11)

  Serve broth, vegetables, and dumplings into individual bowls.

• 12)

  Top each bowl with finely sliced coriander, red chilli (optional), finely slice spring onion, a sprinkle of sesame seeds and few drops of sesame oil.