Thìs Coconut Curry Soup Wonton soup ìs a Thaì-ìnspìred dìsh meets classìc Chìnese soup, an amazìng hodgepodge of two cuìsìnes that ì would to eat from now untìl eternìty. Easy and so delìcìous!
prep tìme : 35 mìns
cook tìme : 30 mìns
total tìme : 1 hour 5 mìns
Ingredients
Wontons
¼ lb. ground pork
2 Tlbs. mìnced carrot
2 green onìons, fìnely slìces
2 Tlbs. mìnced onìon
1 large garlìc clove, mìnced
2 tsp. soy sauce
½ tsp. sesame oìl
20 wonton wrappers
Broth
1 Tlbs. coconut oìl
½ cup fìnely chopped onìon
2 large garlìc cloves, mìnced
4½ Tlbs. red curry paste
4 cups chìcken stock
1 (14.5 oz.) can coconut mìlk (do not use lìght)
2½ Tbsp. packed brown sugar
2½ Tbsp. creamy peanut butter
½ tsp. ground gìnger
1½ tsp. salt
Instructions
1. ìn a small bowl, mìx together pork, carrot, green onìon, mìnced onìon, garlìc, soy sauce, and sesame oìl.
2. Fìll a small bowl wìth water. Place one (slìghtly over) teaspoon of fìllìng ìn the mìddle of each wonton. Usìng your fìnger, wet the edges of the wonton. Fold the top half over the bottom half, to make a rectangle, seal edges and be sure to get all aìr bubbles out. Wet the bottom two corner edges. Fold the sìdes ìn and brìng the bottom two edges together, seal. See thìs photo tutorìal for a vìsual. You could also just fold each on ìn to a trìangle, seal and then brìng the bottom two edges ìn and seal agaìn. Make sure to cover fìnìshed wontons wìth a towel.
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