We love a tasty bowl of wonton soup but especially one that has a nice little kick of spiciness. The filling for these wontons is an easy mixture of ground chicken or turkey (or pork if you'd like), minced carrots and green onion, along with a bit of fish sauce and chili pepper for heat. It's a simple soup that's perfect to serve this Chinese New Year beginning on January 31. We recommend making a double batch of the filling for later use or to make shumai!
Spicy Wonton Soup
Submitted to Foodista by Cafe Nilson
For wonton balls:
1/2 pound ground chicken or ground turkey
1/4 cup carrots, minced
2 stalks spring onion, minced
1 teaspoon fish sauce
1 teaspoon crushed red chilli pepper (optional)
salt and pepper to taste
wonton wrapper
For broth:
2 cups chicken broth
1 teaspoon fermented soy bean paste or black bean paste or chili
1 teaspoon sliced ginger
1 tablespoon soy sauce or fish sauce (season to suit your taste)
1 stalk spring onion, sliced diagonally for garnish
baby bokchoy or chinese broccoli
Mix filling in a bowl. Place one teaspoon in center of wonton wrapper and fold in half, sealing edges with water.
Boil 2 cups of chicken broth. Add fermented soy beans and ginger. Drop wonton balls and continue cooking until wontons starting floating.
Add baby bokchoy (if large, cut in half lengthwise) or sliced chinese broccoli. Cook until vegetables are blanched.
Remove from heat. Season with extra soy sauce, salt and pepper to taste. Garnish with spring onions and serve.
