Quick & Easy

Thai chicken broth with coriander wontons

Traditional Thai chicken broth with flavoursome coriander wontons from Australian Women's Weekly.
thai chicken broth with coriander wontons
3H 30M



1.Combine the water, chicken bones, brown onion, lemon grass, chopped ginger, halved chilli, quartered garlic and peppercorns in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 2½ hours. Strain broth through muslin-lined sieve or colander into large bowl; discard solids. Allow broth to cool, cover; refrigerate until cold. (Can be made ahead to this stage. Cover; refrigerate overnight.)
2.Combine chicken mince in medium bowl with chopped coriander, crushed garlic, grated ginger, chopped chilli and 1 tablespoon of the soy sauce. Place 1 rounded teaspoon of the chicken mixture in centre of each wrapper; brush around edges with egg white, gather edges around filling, pinch together to seal. Repeat process with remaining wrappers and filling.
3.Skim fat from surface of broth; return broth to large saucepan, bring to a boil. Cook wontons, in two batches, about 4 minutes or until cooked through. Using slotted spoon, transfer wontons from pan to individual serving bowls. Stir remaining soy sauce, juice and mirin into broth; return to a boil. Top wontons with watercress, green onion, sliced chilli and coriander leaves; ladle broth into bowls.

We suggest you make the broth either the day before or in the morning on the day you want to eat this delectable, clean-tasting soup so that it can chill long enough for the fat to solidify on top; scoop it off and discard it for a beautifully clear stock. Chicken shops generally sell raw carcassesin 1kg packages; you need 2kg of chicken bones for this recipe.


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