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.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 6cups chicken broth
- 1stalk lemongrass (sliced and chopped; bulb and tough outer leaves removed)
- 3to 5 mushrooms (fresh shiitake, sliced thinly)
- 1tablespoon soy sauce
- ½cup chicken (boneless, cooked, leftover roast chicken or turkey works well)
- 6teaspoons ginger (grated)
- 2spring onions (sliced)
- 2teaspoons oyster sauce
- 1tablespoon fish sauce
- Optional: 1 red chili (sliced and de-seeded)
- ½small cucumber (sliced into matchstick-like pieces)
- 1tablespoon lime juice
- 1package wonton wrappers
- Garnish: handful coriander and spring onion
Instructions
Step 1
Gather the ingredients.Step 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.Step 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.Step 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.Step 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.Step 6
Add dumplings to the chicken broth, plus the chili (if using). Boil for 5 minutes, or until dumplings are floating rather than sinking.Step 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.Step 8
To serve, ladle soup into bowls. Add a sprinkling of fresh coriander and fresh basil.Step 9
Serve with more fresh-cut red chili or chili sauce on the side, if desired, and enjoy!