Hug-in-a-Bowl, Thai Wonton Soup
This rich and velvety broth delivers big flavors while you allow yourself a little shortcut with frozen wontons.
For 6 portions
- 2 tablespoons of coconut oil or any other oil
- 2 cloves of garlic, finely chopped
- 1 small piece of lemongrass, white part only, finely chopped
- 1 small piece of ginger, finely grated
- 800 ml or 2 cans of coconut milk
- 3 tablespoons of peanut butter
- 2 tablespoons of red curry paste
- 2 cups of low salt chicken broth
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- Juice of one lime
- Fresh chili peppers to taste
- Cilantro leaves
- Scallion leaves
- Basil leaves
- Chopped peanuts (optional)
- 1 kilo of ready-made wontons, Bibigo is my favorite brand
Instructions
- In a large pot or Dutch oven, fry the garlic, ginger, and lemongrass in coconut oil for about 5 minutes before adding the peanut butter, curry paste, coconut milk, and chicken stock.
- Allow to simmer for 30 minutes until thick and velvety.
- Season with the soy sauce, fish sauce, brown sugar and maybe a pinch of salt. Check seasoning and adjust to taste.
- Add the wontons and lime juice. Bring to a boil for about 10 minutes.
- Meanwhile prepare the garnishes of sliced scallions, cilantro, basil, sliced chili peppers, and chopped peanuts.
- Ladle into bowls and sprinkle garnishes on top.