SOUP
2L Chicken stock
1L Cold water
2 Bird's eye chilli's, deseeded & chopped
1bunch Coriander, washed and cleaned
2inches Ginger, peeled
1stick Lemongrass, chopped
1tblsp Fish sauce
4tblsp Lime juice, freshly squeezed
CHICKEN WONTONS
4cloves Garlic
1 Egg, lightly beaten
1 packet of wonton wrappers
120ml Canned water chestnuts (or thereabouts), drained and finely chopped
500g Chicken mince
salt n pepper
- Make a paste from the chilli's, coriander, ginger & lemongrass, using either a mortar and pestle or a stab mixer, season and set aside a tablespoon of the paste for use in the wontons.
- In a large pot bring the chicken stock, paste, fish sauce, lime juice and water to the boil slowly. Taste the soup to make sure that it isn't too salty, sweet, hot or sour. It should balance nicely.
- Meanwhile, make the wontons. Add the garlic cloves and a little salt and pepper to the reserved paste in the mortar and pestle and then add the finished paste to the chicken mince, water chestnuts and egg in a bowl and mix well.
- Wrap teaspoons of mince mixture in the wonton wrappers. I've added a fabulous tutorial for you to watch below.
- Gently place the finished won ton's into the simmering soup. They are cooked when, having risen to the top of the soup they've simmered for a further 5mins.
- Serve in deep bowls.
