So to kick off Soup Sunday I am sharing a recipe for Chicken Wonton Soup that I made last night - recipe from July 2011 Issue of Super Food Ideas. It was so quick and easy to make - although my wonton folding technique needs a
Chicken Wonton Soup
250g chicken mince
24 wonton wrappers
4 spring onions
4cm piece of ginger
1 litre chicken stock
2 cups water
3 bunches baby bok choy
Sesame oil to serve
Finely chop 2 of the spring onions and finely grate half of the ginger and add them to the chicken mince.
Mix together really well.
Add a heaped teaspoon of chicken mixture to the centre of a wonton wrapper, brush the edges of the pastry with a little water and fold to enclose chicken completely. Be sure to remove as much air as possible from inside the wonton and seal the edges well or you'll have the contents of the wontons all through the soup.
Cover wontons and set aside while you prepare the soup.
Pour chicken stock into a large saucepan along with the water.
Finely slice the remaining ginger and add to the stock.
Bring stock to the boil.
While stock is heating, finely slice remaining onions on an angle and slice the bok choy.
When stock has come to the boil, reduce to a simmer and add wontons and cook gently for 5 minutes or until cooked through.
Just before serving add onions and bok choy to the soup.
Serve with a few drops of sesame oil in each bowl. Serves 4