Red Curry Wonton Soup

• temps total: 12 minutes

Ingrédients

24 x frozen wontons (or dumplings)

A bunch of Asian greens

Red Curry Soup

1 tbsp vegetable oil

1 onion, finely chopped

1 thumb piece ginger, grated

2 garlic cloves, minced

4 tbsp red curry paste (storebought)

4 cups chicken stock

1 can coconut milk

1 1/2 tbsp caster sugar (or to taste)

1 tbsp fish sauce (or to taste)

Lime juice, to taste

Garnish

Fresh herbs (spring onion, coriander or Thai basil)

Long red chilli, sliced

Fried shallots

Instructions

To make the red curry soup, heat a vegetable oil in a large pot over medium heat. Add onion, ginger and garlic, and cook for 2 - 3 minutes, stirring until fragrant and soft. Add the red curry paste and cook for a further minute. Mix in the chicken stock, coconut milk, caster sugar and fish sauce. Bring to a boil then reduce to simmer for 10 minutes. Add lime juice, taste and season as desired.

Boil wontons and Asian greens separately then transfer to serving bowls. Ladle over the hot soup then garnish with fresh herbs, chopped chilli and fried shallots.

This serves 4.