Ginger chicken wonton soup

Recipe from: 23 April 2015
recipes, soup, Asian

Ingredients 31
Servings
Time 00:20
  • 1
    pack wonton sheets / skins (available at Asian stores or good grocery stores)
  • 400
    g
    chicken mince (substitute with pork mince if you prefer)
  • 2
    celery sticks, finely chopped
  • 2
    carrots, grated
  • 1/2
    onion, grated
  • 2
    spring onions, finely chopped
  • 4
    garlic cloves, peeled and grated
  • large thumb size piece of ginger, peeled and grated
  • 2
    Thai chillies, finely chopped
  • 2
    Tbs
    soy sauce
  • 1
    Tbs
    fish sauce
  • 1
    Tbs
    sugar
  • 2
    tsp
    vinegar
  • 1/2
    cup
    fresh coriander, roughly chopped (optional)
  • 1
    egg, lightly beaten
  • flour, for dusting
  • BROTH:
  • 2
    Tbs
    coconut / vegetable oil
  • 1/2
    onion, grated
  • 3
    cloves garlic, peeled and grated
  • thumb size piece of ginger, peeled and grated
  • 1 or 2 Thai chillies, finely chopped
  • 2
    l
    good quality chicken stock
  • 2
    Tbs
    light soy sauce
  • 1
    Tbs
    fish sauce
  • 1
    tsp
    sugar
  • 1
    tsp
    vinegar
  • 2
    spring onions, finely chopped
  • 1
    cup
    baby spinach leaves
  • 1
    cup
    fresh coriander, roughly chopped (optional)
  • 1
    cup
    bean sprouts (optional)
 

Method

01:00
 

Take the wonton skins out of the freezer and set aside at room temperature while you get everything ready.
In a large bowl, mix together the minced chicken, celery, carrots, onion, spring onions, garlic, ginger, soy sauce, fish sauce, sugar, vinegar and fresh coriander (if using). Cover and set aside in the fridge until ready to use.

Broth
In a pot, heat the oil and fry the onion, garlic, ginger and chilli until fragrant – about five minutes.
Add the chicken stock and bring to the boil for 20 to 30 minutes to intensify the flavour of the stock before adding the soy, fish sauce, sugar and vinegar.
Simmer for an additional 20 minutes.
Taste and season accordingly – if the soup needs salt, add more fish sauce. Too salty, add a little more sugar and vinegar.

Wontons

While the soup boils wrap your wontons.
Lay out a few wonton sheets on a floured surface.
Add a teaspoon of chicken filling to the middle of each wonton sheet.
Next, brush a little of the beaten egg around the edges of the wonton sheets with your finger.
Bring two points of the wonton sheets together to form a triangle pushing firmly together to seal in the filling and prevent the wontons from popping open while boiling.
Repeat this until all your filling is used up. (freeze the remaining sheets for next time)

To finish, add your wontons to the soup stock together with the chopped spring onions and baby spinach and boil for five minutes until cooked.
Garnish with coriander and bean sprouts (optional)

Serves 4-6.

NOTE: If you don’t use all the wrapped wontons, store them in a container with ample flour dusted around each wonton to prevent them from sticking to each other. They can be fried or steamed as a great alternative.

Recipe reprinted with permission of Fetty's Street Food.
 
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Read more on: soup  |  asian  |  recipes
 

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