Description
A bowl that is sure to feel like a warm hug, this soup is full of Thai flavors like lemongrass, chilis and filled wontons to keep you full.
Ingredients
Scale
For the Filling
- 1 lb ground pork or chicken
- 1 tsp coconut oil
- 1 medium sized red onion, finely chopped
- 1 thumb sized piece of ginger, finely chopped
- 1 clove garlic, finely minced
- 1 thai bird chili minced, or 1 tsp sambal chili sauce
- 1 tsp ground lemongrass or paste
- 2 kaffir lime leaves or 1 tsp lime juice
- 1 tsp fish sauce
- 1 Tbs coconut sugar or honey
- 2 tsp tamari or coconut aminos
For the broth
- 8 C chicken stock
- 1/2 tsp sea salt
- 2 kaffir lime leaves
- 1 thai bird chili minced, or 1 tsp sambal chili sauce
- 1 tsp fish sauce
- a few handfuls fresh greens-kale,mustard,bok choi, chard…
For wontons
- one package medium sized wonton wraps
- 1 egg yolk mixed with 1 Tbs water
Instructions
For the Filling
- Add coconut oil to a hot skillet, sautee onion, garlic, ginger until onion is translucent.
- Add pork or chicken, chili,lemongrass, kaffir lime,fish sauce,coconut sugar and tamari and cover on medium until pork is fully cooked- about 10 minutes.
- Allow filling to cool somewhat before assembling the wontons.
For the broth
- Add all ingredients aside from greens to a large pot and bring to a boil.
Assembly
- Typically I make a row of wonton wrappers, add a tsp of filling to the centre of each, with a little pastry brush or my finger i use some of the egg yolk and water mix to create a glue around the perimeter, fold them into little diamond shapes and repeat until all the filling is used up.
- Make sure to get all the air out when you fold the wraps and they will be less likely to explode.
- When you have a sufficient amount of wontons made, approx. 40 you can start adding them to the boiling broth, they only need about 5 minutes to cook, lastly add the greens.
- Category: Main
- Cuisine: Thai Inspired