It’s been less than warm and sunny these last few days so instead of making lovely summer salads and barbecue recipes I found myself making warm delicious soup instead. I’ve always wanted to make wonton soup before and I just happend to have some wrappers left in the freezer so I figured it was the perfect time to give it a go. I had made dumplings before so I knew it was going to be a bit of an effort to make those wontons but I got the hang of it fairly fast.
I did have loads of wontons left so I ended up pan frying some of them as a little snack, but I’ve adjusted the quantities in my recipe below so that you probably won’t have any leftovers. If you do: heat up some sesame oil in a frying pan and fry the wontons until they are crispy on all sides. Serve with some soy sauce and you have the perfect little appetiser.
- 550g chicken mince
- 200g wonton wrappers
- 1/2 chopped white onion
- 2 tablespoons rice vinegar
- few tablespoons of sesame oil
- 4 tablespoons soy sauce (dark or sweet depending on what you like)
- 250g mushrooms
- 5 Spring onions
- 3 cloves of garlic (crushed)
- 1,5l water
- 3 cubes chicken stock
- 4 tablespoons Thai red curry paste
- 500ml coconut milk
- 3-5 tablespoons brown sugar
- Optional: lemon grass
For the wontons: mix mince with the chopped white onion, soy sauce, rice vinegar and 2 tablespoons of sesame oil and season with some pepper. set aside and put a little bowl of water beside it.
Lay the wrappers out like little diamonds instead of squares, dip your fingers in the water and go along the bottom two edges of the wrapper (see photo). Place about a teaspoon of filling in the wrapper, fold the bottom over so that you get a triangle and press all the edges together tightly, start at the centre of the wrapper, around the filling so that most of the air gets out. Now take the bottom two corners of your triangle, dip some water on the top of the left corner, fold it down and press it together with the right corner that you fold down too (without water)
Cover your dumplings with a towel while you prepare the soup.
Chop up the spring onion, set some of the green parts aside to plate up later. Add the rest with some sesame oil to a deep pot and add mushrooms & garlic.
Stir in the curry paste and let it simmer for a few seconds.
Add the chicken stock cubes, coconut milk and water along with the brown sugar and optionally some lemon grass.
Bring to a boil, reduce heat and simmer for 10 minutes. Give it a taste now, not spicy enough? Add more curry paste, too spicy? Add more sugar, coconut milk or water.
Add the wonton and simmer for another 5-6 minutes
Serve with the leftover green spring onions