CHICKEN WONTONS WITH SPICY ASIAN BROTH

CHICKEN WONTONS WITH SPICY ASIAN BROTH image

Yield 3 serves

Number Of Ingredients 19

Soup:
750ml (3 cups) Water
1 vegetable stock cube
1 tsp fish sauce
½ lemon-grass stem, pale section only, finely chopped
2 fresh kaffir lime leaves, torn
2cm-piece fresh ginger thinly sliced
½ Birdseye chillies, sliced
1 garlic cloves, sliced
Stalks and roots from 2 coriander sprigs
Wontons:
250g chicken mince
1 garlic clove, crushed
1 green shallot sliced thinly
finely grated lemon rind from ½ lemon
18 wonton wrappers
To finish:
4 asparagus spears, woody ends trimmed, diagonally cut
2 green shallots, ends trimmed, thinly sliced diagonally

Steps:

Method: 1. Combine the water stock cube, water, fish sauce, lemon grass, lime leaves, ginger, chilli, coriander roots and garlic in a large saucepan. Bring to the boil over medium-high heat. 2. Gently simmer, covered, for 5 -10 minutes or until fragrant and reduced slightly. 3. Remove from heat. Strain through a fine sieve into a clean large saucepan. Discard solids. 4. Meanwhile, combine the chicken, garlic, sliced green shallots and lemon rind in a bowl. Place wonton wrappers on a clean work surface. Place 1 heaped teaspoonful of chicken mixture in the centre of each wrapper. Wrap up each wonton - following the directions the page. 5. Bring soup back to a simmer over medium heat. Add wontons and asparagus and simmer, covered, stirring occasionally, for 4 minutes or until wontons are cooked 6. Remove from heat. Stir in coriander and green shallot. 7. Divide wontons and soup among serving bowls. Serve immediately.