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Chicken wontons in spicy soup

  • 0:30 Prep
  • 0:15 Cook
  • 2 Servings


  • 125g broccoli, cut into florets
  • 75g snow peas, trimmed
  • Salt-reduced soy sauce, to serve
  • Coriander leaves, to serve
  • Lime wedges, to serve


  • 250g chicken mince
  • 2 green onions, thinly sliced
  • 1/4 cup (40g) water chestnuts, chopped
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoons cornflour
  • 28 fresh wonton wrappers

Spicy soup

  • 6 cups salt reduced chicken stock
  • 2 small red chillies, deseeded, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons lime juice
  • 1 1/2 tablespoons Squid Brand fish sauce
  • 2 teaspoons brown sugar
  • 1/2 cup fresh coriander leaves


  • 1
    Make wontons: Place mince, onion, water chestnut, soy sauce and 1 teaspoon cornflour in a bowl. Season with pepper. Mix to combine. Whisk remaining cornflour and 1 tablespoon warm water in a cup. Place 1 heaped teaspoon mince mixture in centre of 1 wrapper. Brush edge with cornflour mixture. Fold over to enclose filling. Press edge to secure. Repeat with remaining mince mixture, wrappers and cornflour mixture.
  • 2
    Make spicy soup: Bring stock to the boil in a saucepan over high heat. Add chilli, garlic, lime juice, fish sauce and sugar. Reduce heat to medium. Add remaining wontons. Simmer, stirring, for 5 minutes or until wontons are cooked through. Stir in coriander. Serve with coriander leaves and lime wedges.

Source: taste.com.au


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