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
6
3H 30M

Ingredients

Method

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.

Note

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