Chicken Dumpling Soup With Greens (Thai-Style Wonton Soup)

This Thai version of wonton soup is so delicious, it's addictive! This soup is a great way to use up leftover roast chicken or turkey.

Ingredients

• 6 cups chicken broth
• 1 stalk lemongrass (sliced and chopped; bulb and tough outer leaves removed)
• 3 to 5 mushrooms (fresh shiitake, sliced thinly)
• 1 tablespoon soy sauce
• 0.5 cup chicken (boneless, cooked, leftover roast chicken or turkey works well)
• 6 teaspoons ginger (grated)
• 2 spring onions (sliced)
• 2 teaspoons oyster sauce
• 1 tablespoon fish sauce
• Optional: 1 red chili (sliced and de-seeded)
• 0.5 small cucumber (sliced into matchstick-like pieces)
• 1 tablespoon lime juice
• 1 package wonton wrappers
• Garnish: handful coriander and spring onion

Steps

1. Gather the ingredients.
2. First, prepare the dumplings. To make the filling, place chicken, ginger, spring onions, fish sauce, and oyster sauce in a food processor. Process well.
3. On a clean, dry working surface, spread out 6 wonton wrappers. Pour a little water into a bowl for dipping your fingers in, or a brush works well.
4. Place 1 teaspoon of filling in the middle of each wrapper. Using your fingers or a brush, wet the outer edges of the first wrapper to make it stick.
5. Place chicken broth in a soup pot over medium to high heat. Add lemongrass, soy sauce, and mushrooms. Bring to a boil, then reduce to a simmer for 5 minutes.
6. Add dumplings to the chicken broth, plus the chili (if using). Boil for 5 minutes, or until dumplings are floating rather than sinking.
7. Reduce the heat to low and add the cucumbers and lime juice. Taste test the soup for saltiness, adding up to 2 tablespoons fish sauce (instead of salt) as needed.
8. To serve, ladle soup into bowls. Add a sprinkling of fresh coriander and fresh basil.
9. Serve with more fresh-cut red chili or chili sauce on the side, if desired, and enjoy!