Chicken wonton soup

  • By
  • Lou
  • on August 9, 2011
Chicken wonton soup

This is lovely and fresh. And you can use prawns instead of chicken.

Method

Make wontons: Combine mince, onion, coriander, ginger and garlic in a bowl. Place a rounded teaspoon of mixture in the centre of 1 wonton wrapper. Brush edges with egg. Fold in half then fold corners together to form a pouch. Press to secure. Place on a plate. Repeat to make 20 wontons.

Place stock, carrot, coriander roots and cold water in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 to 7 minutes or until carrot is tender.Take the corinder roots out and add ginger, soy sauce, choy sum,mushrooms and wontons. Simmer for 5 minutes or until wontons are cooked through. Serve topped with onions, a few coriander leaves and chilli.

Ingredients

  • For wontons
  • 350g Chicken mince
  • 2 tablespoons ginger Grated
  • 1 clove garlic crushed
  • 3 shallots finely sliced
  • 1 tablespoon fresh chopped coriander leaves
  • 1 tablespoon soy sauce
  • 1 egg
  • 1 packet wontons skins
  • For Soup
  • 5 cups good chicken stock
  • 2 cups cold water
  • 1 carrot cut into matchsticks
  • 3 coriander roots
  • 1 cup shiitake mushrooms roughly choppped
  • 2 bunch baby choy sum, ends trimmed
  • 2 tablespoons soy sauce
  • 1 teaspoon ginger cut into matchsticks
  • 3 tablesppons coriander leaves
  • 2 shallots
  • 2 small chilli sliced

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1 Comments

Deecoleman said on August 10, 2011 at 7:51a.m.
You make that look to easy, I've never made wontons, might have to give it a crack.